Consommé Tagliatelli with Lemon Caviar

By corlear

Ingredients

• For the consommé:
• 2 cups chicken
• 1.5 chicken carcass
• 1 lb veal knucklebone
• 1 lb veal back of the knee
• 1/2 oz carrot
• 3/4 oz leeks
• 1/2 oz small onion
• 10 cups water
• 1/4 cup sunflower oil
• To clarify the consommé:
• 33/4 cup consommé (see previous step)
• 3/4 oz carrot
• 2/3 oz leeks
• 2 oz ripe tomato
• 4 oz veal hamburger
• 1/2 cup egg whites
• 1/2 oz pilé ice
• For the tagliatelli:
• 2 cups clarified consommé (see previous step)
• 1 tbsp powdered agar-agar
• salt
• For the yogurt sauce:
• 1 plain yogurt
• grated rind of 1/4 lemon
• 11/2 tbsp lemon juice
• For the lemon sponge:
• 1/2 cup lemon juice
• 11/4 cup water
• 1/3 cup butter
• Note: Minimum amount to be able to emulsify the sponge.
• To finish:
• 13/4 oz osietra caviar

Details

Servings 4

Preparation

Step 1

For the consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

To clarify the consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the tagliatelli:
1. Season the consommé with salt and mix with the powdered agar-agar.
2. Stir continuously and bring to the boil over a medium heat, remove from the heat and whisk.
3. Leave to set in a 23 x 15" flat metallic tray. Leave to chill for 2 hours.
4. Cut the mixture 1/10" wide strips lengthwise along the tray.

For the yogurt sauce:
1. Mix the yogurt and lemon rind together in a bowl and gradually add the juice until you get a creamy mixture.

For the lemon sponge:
1. Mix all the ingredients together in a metallic bowl, which should be 8" in diameter and 10" high. Heat to 60-160ºF and keep warm.

Final Steps & Preparation:
1. Put a small pile of tagliatelli (5 or 6 units) in the center of a small, deep dish.
2. Drizzle a ring of lemon-flavored yogurt around the tagliatelli.
3. Emulsify the lemon mixture for the sponge in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
4. Place the caviar on top of the tagliatelli: approx. 2/3 oz.
5. Finish by spooning the sponge around the tagliatelli.