Norwegian prawns and langoustine on white bread

Norway lobster and prawns on white bread

Name: Norway lobster and prawns on white bread
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: 8 Norway lobster tails; 200 g prawns, peeled; 10 g butter; 0.5 tsp salt; 4 slices white bread; 2 egg, boiled; dill; 4 lemon wedges; pepper; 200 g Jerusalem artichoke; 500 ml rapeseed oil; 1 pinch salt; 2 avocadoes; 1 tbsp lime juice; 1 shallot; 0.5 chili, red; 1 tbsp coriander leaves, fresh; salt and pepper

Norwegian langoustine and prawns on white bread with guacamole, grated egg yolk and crisp Jerusalem artichoke chips. A delicious, high-end sandwich.

Cooking time30-40 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Jerusalem artichoke chips

Scrub the artichokes and slice them wafer-thin, ideally on a mandoline.
Heat the oil to 160 °C and fry the slices in batches for 2–3 minutes, until golden. Drain on kitchen paper and season with salt.

Guacamole

Scoop out the avocado flesh and mash coarsely with a fork. Mix in the lime juice, shallot, chilli and coriander and season with salt and pepper.

Prawn and Norway lobster sandwich

Pat the langoustine tails dry and fry in the butter over a high heat for 1 minute on each side. Season with salt. Drain the prawns well.
Toast the bread, butter it and spread generously with guacamole.
Arrange the prawns on top and add 2 langoustine tails per slice.
Boil the eggs and take out the yolk. Grate the egg yolks finely over the top.
Finish with the chips, dill and black pepper and serve with a lemon wedge.