serves
4
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- ½ head Chinese cabbage, shredded thinly
- 24 medium langoustines, peeled and deveined
- 100 g unsalted butter, diced, divided
- 500 g pappardelle, cooked al dente
- 250 ml veal jus
- 100 g foie gras butter, cold and diced (see below)
- 60 g truffle, julienned
Foie gras butter
- 50 g unsalted butter, softened
- 50 g cooked foie gras
Instructions
- Make the foie gras butter by beating the butter and foie gras with a wooden spoon until smooth. Pass through a drum sieve, shape into a log and set in the fridge.
- Bring a pot of salted water to the boil, then blanch cabbage for 10 seconds.
- In a large saucepan, melt half the butter then confit cabbage (cook slowly) until soft. Drain excess liquid. Set aside.
- Make the emulsion: bring the veal just to the boil then slowly add the foie gras butter, 1 cube at a time, whisking continuously until it emulsifies. Keep warm.
- Heat a large pan over medium heat and melt remaining butter. Cook langoustines until nicely coloured on both sides then remove from pan.
- In a large saucepan, bring foie gras emulsion to the boil, toss pasta and cabbage until warm. Season with salt and pepper to taste.
- Divide into 4 pasta bowls and place 6 langoustines on top of each. Finish with julienned truffle.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
