Ingredients
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Oysters and Caviar
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12 fresh Oysters
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1 Cucumber
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Sevruga Caviar
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Chives
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Micro Celery
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Butter Sauce
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300 ml White Wine
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6 Black Peppercorns
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1 sprig of Thyme
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1 Bay Leaf
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1 Shallot
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2 tbsp double Cream
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250 g diced Unsalted Butter
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Lemon Juice
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Pasta
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600 g pasta Flour
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Pinch of Salt
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3 Egg
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6 Egg
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3 tbsp Saffron
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1 tsp Olive Oil
Directions
Steps
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1
Done
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PastaSieve the flour and salt together and place in a food processor along with the eggs, egg yolks, saffron reduction and olive oil. |
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2
Done
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Process until the mixture comes together. Stop the machine, tip the ingredients onto a board and knead well until you have a firm smooth ball of dough. |
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3
Done
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Wrap in cling film and leave to rest for a minimum of 30 minutes. On a lightly floured surface divide the dough into 4 equal pieces. |
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4
Done
|
Take one part of the dough and roll out with a rolling pin to a rectangle approximately 5 mm thick. Feed the dough through the pasta machine several times on the thickest setting, adjusting the setting by 1 notch each time. |
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5
Done
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Finish with the thinnest setting, then using the linguine attachment run the dough through the machine. Let the linguine hang over a wooden pole to dry before cooking in boiling salted water. Drain and refresh in iced water then drain and toss with a little olive oil and set aside until needed. |
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6
Done
|
Butter SauceTake a small sauce pan, add the white wine, peppercorns, thyme, bay leaf and chopped shallot. Bring to the boil and reduce the liquid by half its volume. Pass through a fine sieve into a clean saucepan. |
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7
Done
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Add the cream, bring back to the boil then pull the pan to the edge of the stove. Keeping warm, slowly add the diced butter a little at a time making sure the sauce does not boil. Add the lemon juice, season with pepper and keep warm until needed. |
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8
Done
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OystersCarefully open and cut out the oysters, place in a bowl with their juices. Peel and cut the cucumber into small batons for the top of the oyster. |
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9
Done
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To ServeWhen ready, reheat the noodles in boiling salted water. Drain and, with a carving fork, make 3 little bobbins for each plate. Warm the oyster juice in a saucepan and drop the oysters in for approximately 8 seconds. |
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10
Done
|
Spoon them out on to a clean cloth and drain well. Place on top of each pasta bobbin. Top with the cucumber batons and caviar. Chop the chives and place in the warm lemon butter sauce. Spoon over the oysters and noodles, garnish with the micro celery and caviar, and serve straight away. |
