Ingredients
Prepare Cured Eggs
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Salt, kosher 440.0 g
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Sugar 200.0 g
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Egg yolks 6.0 each
Prepare Vegetable Sauce
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Butter 50.0 g
Prepare Pasta
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Fresh langoustines 30.0 each
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Salt and pepper to taste
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Squid ink linguine 675.0 g
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Olive oil, as needed
To Serve
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Tarragon 15.0 g
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Chervil 15.0 g
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Pasta, prepared
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Vegetable Sauce, prepared
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Cured Eggs, prepared
Preparation
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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.
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Prepare Vegetable Sauce
- Reduce the Knorr® Ultimate Vegetable Base by half, whisk in the cold butter and keep warm.
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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.
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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.