Potato tagliatelle with paprika lobster, lovage, sepia algae and grilled pak choi
Preparation
- Sepia algae: Put all the ingredients except the butter in a blender and blend. Add the butter and blend everything again briefly. Grease silicone moulds with spray grease and spread the sepia algae mixture into the moulds. Bake everything in the oven at 150 °C for about 6 - 7 minutes.
- Potato tagliatelle: Peel the potatoes, place them in water for 5 minutes, pat them dry and cut them into tagliatelle using a vegetable spiraliser. Deep-fry in hot oil (180°C) for 10-15 seconds, drain and allow to cool. Cook in gently simmering salted water for about 20 - 30 seconds, then drain and toss in a pan with a little butter, salt and pepper.
- Paprika lobster sauce: Sauté the onions and garlic in butter, add the paprika, quench with white wine and Noilly Prat and pour in the lobster stock. Season with salt and pepper. Reduce everything to a creamy sauce, purée and strain through a sieve. Add the cream and crème fraîche and blend until frothy just before serving.
- Lobster: Lightly fry the lobster in a pan with butter, garlic and the lovage and heat. Season with salt and pepper.
- Pak choi: Blanch the pak choi in salt water and rinse in ice water. Melt the butter and season with garlic, salt and pepper. Dab the pak choi dry, cut in half and marinate with the flavoured butter. Grill in a grill pan or on the barbecue, brushing occasionally with the melted butter.
- Lobster butter: Heat the lobster butter.
- Serving suggestion: Roll up the potato tagliatelle with a meat fork, place in the centre of the plate and garnish with a sepia algae. Pour the paprika lobster sauce on the plate to the right of this, place the lobster pieces on top and drizzle with lobster butter. Arrange the pak choi on the left side and garnish with fried lovage.
Ingredients
-
Sepia algae
60 g egg white
50 g flour
40 ml sunflower seed oil
40 g icing sugar
1 tsp sepia
Salt
10 g butter, melted -
Potato tagliatelle
4 large potatoes, waxy
Fat for deep-frying
Butter for tossing
Salt, pepper -
Paprika lobster sauce
30 g butter
150 g onions, finely chopped
1 clove of garlic, finely chopped
1 tbs sweet paprika powder
30 ml white wine
20 ml Noilly Prat
700 ml lobster stock
Salt, pepper
50 ml cream
50 ml crème fraîche -
Lobster
4 lobsters, cooked, shelled
20 g butter
2 cloves of garlic, cut into slices
8 leaves lovage
Salt, pepper -
Pak choi
2 pak choi
20 g butter
1 clove of garlic, crushed
Salt, pepper -
Lobster butter