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Crab and Tarragon Linguine, Chive Sabayon
 

Dining

Crab and Tarragon Linguine, Chive Sabayon

Method
For the crab gratin marinade,
  • Pick crab meat and marinade with lemon juice, salt and pepper,
  • Season well and add tarragon,
  • Coat lightly with cream,
  • Chill and fold into linguine with lobster sauce.
For the lobster sauce,
  • Colour the mirepoix with herbs, season, add flour, cook out, add tomato purée, cook out, add white wine, reduce completely,
  • Add lobsters, followed by the brandy, reduce by two thirds,
  • Add cream and reduce to a sauce consistency,
  • Mix in the tarragon stalks and place in a muslin to cool. Pass.
For the chive sabayon,
  • Lightly whip the cream. Fold in egg yolks. Sprinkle with chives,
  • Glaze under the grill or use a blow torch.
Ingredients
For the crab gratin marinade,
  • 500gr x picked white crab meat,
  • 4 x lemon juice,
  • 0.5 bunch x tarragon, picked and chopped,
  • Double cream,
  • 1kg x linguine,
For the lobster sauce,
  • 250gr x mirepoix (diced vegetables),
  • 0.5 bunch x thyme, tarragon and rosemary,
  • 2 bay leaves,
  • Malden salt,
  • Cracked black pepper,
  • 2 tblsp x flour,
  • 2 tblsp x white wine,
  • 2 tblsp x Brandy,
  • 500ml x double cream,
  • 1 bunch x tarragon stalks.
For the sabayon,
  • 3 x yolks,
  • 250ml x double cream,
  • 1 bunch x chives.

    Download the recipe in pdf

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