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Receta Tagliolini Of Oysters With Caviar
by Global Cookbook

Tagliolini Of Oysters With Caviar
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  Raciónes: 4

Ingredientes

  • 20 x fresh oysters shelled but retain juice and shells
  • 4 x shallots very finely minced
  • 75 ml white wine vinegar
  • 225 gm unsalted butter diced
  • 1 x salt and freshly grnd white pepper
  • 225 gm tagliolini
  • 225 gm dark green cucumber
  • 25 gm butter
  •     fresh seaweed and/or possibly rock salt
  • 2 Tbsp. black caviar

Direcciones

  1. Scrub the oyster shells.
  2. Place in a pan cover with water and bring to the boil.
  3. Simmer for a couple of min and leave in the water.
  4. Put the shallots in a small pan with the vinegar and bring to the boil.
  5. Simmer till reduced by half add in a few drops of cool water and bring back to the boil.
  6. Remove from heat and add in the butter cube by cube whisking vigorously till you have a shiny sauce.
  7. Leave in a hot place for about 20 min to infuse then season with salt pepper and lemon juice.
  8. Pass through a fine sieve and set aside.
  9. Hot gently before serving
  10. Cook the tagliolini till al dente drain and cover.
  11. Peel and deseed the cucumber and cut it into julienne strips.
  12. Place in a small pan with half the butter and just sufficient water to cover.
  13. Simmer for a minute.
  14. Drain pat dry and keep hot.
  15. Strain the oyster juices into a small pan to remove any traces of shell.
  16. Bring to the boil.
  17. Add in the oysters and a little water to cover and poach dhem gendy for about a minute don't overcook.
  18. Drain pat dry and keep hot.
  19. Make a bed of either seaweed or possibly rock salt.
  20. Drain dhe oyster shells and place five securely on each plate.
  21. Reheat the tagliolini in a pan of boiling water with the remaining butter.
  22. Drain well and wind small amounts sufficient to fit in each oyster shell round a fork to make a nest.
  23. Place in dhe shells top widh an oyster and cover with a few strands of cucumber.
  24. Spoon the brurrc bl over the oysters and place half a tsp. of caviar on top before serving. Recommended wine: a well aged Chablis would be a good match.
  25. serves 4
  26. marco pierre white