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Pâtes aux langoustines, sauce au homard et œuf salé râpé
Pâtes aux langoustines, sauce au homard et œuf salé râpé – - Recette

L'onctuosité de la sauce soutient parfaitement les notes et les saveurs subtiles des fruits de mer, qui sont rehaussées par l'umami des éclats d'œufs salés.

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Prepare Cured Eggs

  • Sel, cacher 440.0 g
  • sucre (facultatif) 200.0 g
  • Jaunes d’œuf 6.0 unité

Prepare Vegetable Sauce

Prepare Pasta

  • fresh langoustines 30.0 unité
  • Sel et poivre au goût
  • Squid ink linguine 675.0 g
  • Huile d'olive, au besoin

To Serve

  • Tarragon 15.0 g
  • Cerfeuil 15.0 g
  • Pasta, Prepared
  • Vegetable Sauce, Prepared
  • Cured Eggs, Prepared

Préparation

  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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