Red-clawed cray­fish with Aquitaine caviar, spaghet­tini and cray­fish coulis

Cuisine | a&d - - Chef’s Special -

Spaghet­tini Cook the spaghet­tini in boil­ing salted wa­ter, then strain and sprin­kle lightly with olive oil. Add wine, mus­sels and a sliced shal­lot to a pot. Cover and cook over high heat. Re­move from heat once the mus­sels start to open. Re­move from their shells and clean nicely. Strain the cook­ing juices, add cream and cook over low heat for 10 min. Cray­fish Pre­pare the court bouil­lon us­ing 1 l of white wine for 2 l of wa­ter + the aro­matic herbs and coarse salt. Bring to the boil. Neuter and cook the cray­fish. Keep the heads for the cray­fish coulis. Cray­fish coulis Brown the heads in olive oil. Add some aro­matic herbs and tomato puree. Sweat well. Deglaze with cognac and white wine. Cover with wa­ter and let cook for about 1 h. Strain and let re­duce by 2/3. Let cool. Sea­son with Tabasco and Worces­ter­shire sauce. Add the sliced shal­lot and chive. Fin­ish­ing touches Coat the cray­fish tails in coulis. Mix the spaghet­tini with mus­sel cream and part of the caviar. Plat­ing Ar­range the spaghet­tini us­ing a round mold. Add the cray­fish tails and a few scoops of caviar.

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