Cherry potatoes sautéed with langoustines
A recipe imagined by Ludovic Le Torc'h (Hotel-Restaurant La Pointe Cap Coz-Fouesnant) of the Brotherhood of Toques of the potato
For 4 people / cooking: 30 min
400 g of potatoes Sweetheart
2 cl of peanut oil or grape seed
1 tablespoon of olive oil
Wash them potatoes, cut them in quarters. Wipe.
Put them in a pan with peanut oil for 10-15 min. Sauté, salt and pepper.
Shelling off langoustinesSeason them and sauté the tails for 30 seconds on each side over medium heat.
Dress them up potatoes and the langoustines. Add the juice of the pan and top with soy sauce. Finish with the small herb salad mixed with a little vinaigrette.