Langoustine Turban with Spaghetti
- 1 ounce onion (30 g)
- ¾ ounce celery (20 g)
- ¾ ounce shallot (20 g)
- 1½ ounces fennel (40 g)
- 3 1/3 fluid ounces olive oil (100 ml)
- 1 bouquet garni
- 6 3/4 fluid ounces cream (200 ml)
- 1 ounce butter (30 g)
- ½ lemon
- 19 raw langoustines, such as Dublin prawns
- 24 long strands spaghetti
- 1/4 cup olive oil (50 ml)
- 3⁄8 ounce (10 g) chopped truffle + ¾ ounce (20 g) whole truffle
- 1 tablespoon crème fraîche
- 6 tablespoons butter, softened (90 g)
- Kosher salt
- Fine salt
- Freshly ground pepper
Step 1: Langoustines and Spaghetti
Cook the spaghetti for 5 minutes in boiling salted water with a touch of oil. Remove from the heat, and let swell for 1 minute. Cool and drain.
Once the spaghetti has been drained, cover with plastic wrap to prevent it from drying out.
Don’t add any more oil, otherwise the turbans will be impossible to assemble.
Peel the langoustines. Trim both ends so that they are all the same length. Set aside the heads and claws. Make a small incision in the tails to prevent them from shrinking. Lay 16 of the langoustines on a baking sheet, season, and sprinkle with chopped truffle.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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