Difficulty: Moderate (User rating: 3/5)
Preparing the Potato Tartare
Bake the potato in its skin in the oven for about 45 minutes until tender. Halve it and scoop out 75 g of the flesh. Finely chop the potato like a tartare and transfer to a bowl to cool.
In another bowl, combine the cottage cheese, orange blossom sauce, chives, and diced grapefruit. Gently fold this mixture into the cooled potato using a fork.
Season to taste and refrigerate. Prepare a mix of curly lettuce hearts and baby spinach. Cut the half-apple into 5 cm-long, 3 mm-thick sticks. Toss the parsley with the healthy vinaigrette.
Shell the langoustines, retaining the webbed tail end. Using a small sharp knife, carefully slit the back of each to remove the black intestinal vein. Thread three langoustines onto each of five small skewers and chill.
Cooking the Langoustines and Plating
Place a small stainless steel ring mold in the center of each plate and fill loosely with potato tartare.
Heat the olive oil in a nonstick skillet. Season the skewers with salt and pepper, then sear for 1 minute per side. Remove from skewers and arrange three langoustines atop each tartare mound. Garnish with a small bouquet of lettuce and apple sticks. Drizzle 1 tablespoon of healthy vinaigrette around each tartare.
*Recipes from Michel Guérard's Essential Slimming book
