Coconut Langoustines with Dates and Tomato Tartar

For the tomato tartar, cut the onions very small and brown in a frying pan. Chop the young onion into small pieces. Mix all ingredients for the tomato tartar and pull.

Remove the skins from the langoustines and keep the skins for later. Remove the skin from the langoustines and put them on a skewer. Sprinkle with salt and coconut.

For the sauce, microwave the skins with the water and olive oil for 3 min on high power. Strain and beat with a blender. Add the nuts to the stock form, pull and keep warm on the kitchen stove.

Preheat the stove to 230 degrees. Fry the langoustine skewers in very hot oil for about 15 seconds. Remove from the frying pan (keep the frying pan with the fat) and place in the stove for 1 minute. Meanwhile, in the frying pan, toast the sliced dates.

Arrange the room temperature tartare in a ring. Put on the langoustine skewers. Cover everything with the stock.

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