Celery Tagliatelle with Caviar

Arnaud Lallement

Social

30 minutes

3 h

Person Number For 4 people

Cooking preparation

Click to discover the ingredients

Kaviari® Caviar

Celery Tagliatelle

Salt Paste

Celery Sauce

Ingredients

Kaviari® Caviar

40 g

Stalk of Celery

Flour

250 g

Whole Eggs

Egg Yolks

Water

100 g

Coarse Salt

250 g

Celery

250 g

Liquid Cream

125 g

Milk

250 g

Salt

4 g

Pepper

4 g

Machine

Vegetable Slicer

PREPARATION

01.

Celery Tagliatelle

With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce.

02.

Salt Paste

Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt.

03.

Celery Sauce

Bake the salt-crusted celery in the oven for 2 hours 30 at 180°C. Break the salt crust, remove the skin from the celery, mix it with the cream and hot milk, season, switch to colander Chinese. Place the puree in a smokehouse, or in a barbecue, to give it a smoky taste, for 20 minutes.

04.

Yolk

Cook the hard-boiled eggs for 10 minutes in boiling water, separate the yolks, freeze them for at least 1 hour, then grate them with a Microplane® grater.

05.

Plate Presentation

On each plate, place a dome of heated celery tagliatelle coated in celery sauce using a chef's fork. Surround the tagliatelle with a celery sauce emulsion. Add the grated egg yolk, then the caviar, finish with the watercress as a decoration.

DITO SAMA'S RECOMMENDATIONS

Should you prepare more than just a few portions, then use the Dito Sama TRS with its unique “tagliatelle” slicing disc. It is a very special shredding 2x10mm cut disc for your vegetable tagliatelle. You can blanch your tagliatelle as for the recipe above, or simple marinade serve them raw.