What is the best way to store this dish?

In the refrigerator: Potatoes can be stored (unfilled) for up to 1 day. Langoustine tartare should be prepared fresh and consumed immediately. Creamy filling can be prepared separately and kept refrigerated for 1 day. In the freezer: Store the langoustine carcasses in a freezer bag – perfect for bouillon or bisque. Do not freeze baked potatoes or tartare. Reheating: Bake briefly in the oven again at 180°C (350°F) for 10–15 minutes (without the tartare). Add the tartare at the very end.

Can I also boil the potatoes instead of baking them?

Preferably not, as the roasting process creates that specific texture and full flavor. Boiling the skin softens it too much.

Which cheese should I use?

Go for a soft, spreadable Belgian cheese such as Brussels cheese, fresh goat's cheese, or mildly matured Herve.

Can I use shrimp instead of langoustine?

Yes, but use raw, fresh shrimp and prepare them into tartare in the same way.

What do I do with the langoustine carcasses?

Pop them in the freezer, ideal for using later for a homemade fish stock, soup or rich bisque.

Baked potato with creamy filling and gamba tartare

Name: Baked potato with creamy filling and gamba tartare
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 8 waxy almond potatoes with skin (2 to 3 per person); 2 tbsp clarified butter; Salt and pepper; 1 spring onion, finely chopped into long julienne; 1 tsp pink pepper; 1 nice raw girolle, thinly sliced for finishing; For the creamy filling; Removed potato crumbs (from the baked potatoes); 150 g sour cream; Salt and pepper; 250 g girolles; 1 shallot; Salt and pepper; 1 knob of butter; 8 beautiful large prawns (2 per person); 4 tbsp light nut oil (e.g. hazelnut oil); Salt and pepper from the mill; Lemon zest; 1 small red onion

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A soft, warm potato with a crispy skin, filled with sour cream, chanterelles, and spring onions, finished with a raw tartare of prawns and a hint of nut oil and lemon. This dish radiates simplicity but surprises in refinement and flavor. Perfect as a starter or as a festive lunch.

Ingredients

What do you need?

Quantity: 4P

For the baked potatoes
8 waxy almond potatoes with skin (2 to 3 per person)
2 tbsp clarified butter
Salt and pepper
1 spring onion, finely chopped into long julienne
1 tsp pink pepper
1 nice raw girolle, thinly sliced for finishing

For the creamy filling
Removed potato crumbs (from the baked potatoes)
150 g sour cream
Salt and pepper

Fried girolles
250 g girolles
1 shallot
Salt and pepper
1 knob of butter

For the prawn tartare
8 beautiful large prawns (2 per person)
4 tbsp light nut oil (e.g. hazelnut oil)
Salt and pepper from the mill
Lemon zest
1 small red onion

8 waxy almond potatoes with skin (2 to 3 per person)
2 tbsp clarified butter
Salt and pepper
1 spring onion, finely chopped into long julienne
1 tsp pink pepper
1 nice raw girolle, thinly sliced for finishing

For the creamy filling
Removed potato crumbs (from the baked potatoes)

150 g sour cream

Salt and pepper

250 g girolles
1 shallot
Salt and pepper
1 knob of butter

8 beautiful large prawns (2 per person)
4 tbsp light nut oil (e.g. hazelnut oil)
Salt and pepper from the mill
Lemon zest
1 small red onion

Make it veggie!

Replace the langoustine tartare with a cucumber, apple and avocado tartare, seasoned with nut oil, lemon and chives.
A spoonful of yuzu or some pickled mustard seeds adds a fresh touch.

Preparation method

How do you make this?

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Baking potatoes

Preheat the oven to 195 °C (top and bottom heat).

Pierce each almond potato with a skewer. Rub them with clarified butter and sprinkle with sea salt.

Place them on a rack in the oven and roast them for 45 minutes, until they are soft inside.

Preparing prawn tartare

Clean the prawns: remove the shell and intestinal tract. Store the carcasses in the freezer – ideal for a future fish stock, soup, or bisque.

Cut the meat into small pieces and mix with the nut oil, a dash of lemon juice, salt, and pepper. Refrigerate.

Baking girolles

Brush any dirt from the girolles and cut them, together with the shallot, into fine brunoise.

Stew in butter with salt and pepper.

Making filling

Cut off the top of each baked potato, or carefully cut in half without cutting all the way through.

Scoop out some of the crumb from the potatoes without damaging the skin.

Mix this with the sour cream and the fried girolles.

Fill the potatoes again with this mixture and place in the oven for another 5 minutes.

Cut the spring onion into 5cm pieces, chop very finely and place in ice water so that they curl nicely.

Finishing and serving

Divide the potatoes among 4 plates. Garnish with a spoonful of sour cream, a quenelle of tartare, a few slices of girolle, and a sprinkle of pink peppercorns.

Serve immediately, lukewarm.

Tips

Use a potato with a nice, smooth skin, because you will be eating that too.
Want to make it extra festive? Garnish with a little chive oil or lovage salt.
Store the prawn carcasses in the freezer – ideal for a strong stock or a rich bisque.
If you have a bit more budget, try this dish with langoustines, prepared the same way.