Prepare Cured Eggs

  • Salt, kosher 440.0 g
  • Sugar 200.0 g
  • Egg yolks 6.0 each

Prepare Vegetable Sauce

Prepare Pasta

  • Fresh langoustines 30.0 each
  • Salt and pepper to taste
  • Squid ink linguine 675.0 g
  • Olive oil, as needed

To Serve

  • Tarragon 15.0 g
  • Chervil 15.0 g
  • Pasta, Prepared
  • Vegetable Sauce, Prepared
  • Cured Eggs, Prepared
  1. Prepare Cured Eggs

    • Stir sugar and salt in a bowl and mix. Spread half in a baking dish. Make cavities with a spoon and lay the yolks in the cavities. Gently sprinkle remaining salt-sugar mixture over the top, covering up the whole yolk. Cover with plastic wrap and chill for 4 days.
    • Clean the yolks thoroughly by brushing off all the salt. Transfer to a baking sheet, cover with baking paper and leave to dry in the oven at 90°C for half an hour. Store at room temperature up to 1 month.
  2. Prepare Vegetable Sauce

    • Reduce the Knorr® Ultimate Vegetable Base by half, whisk in the cold butter and keep warm.
  3. Prepare Pasta

    • Clean the langoustines, season with salt and pepper and grill until just tender.
    • Cook the pasta in salted boiling water until al dente. Drain, add olive oil and mix well.
  4. To Serve

    • Twirl the pasta and lay on plates. Divide the langoustines over the pasta.
    • Garnish the plates with tarragon and chervil tops and then pour in the warm vegetable sauce.
    • Generously grate the cured egg yolk over the dish and serve immediately.
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