John Myers
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Duet of Veal Fillet on Morel Truffle Foam and Lobster on Saffron Foam & Tagliatelle
The perfect duet of veal fillet on morel truffle foam and lobster on saffron foam & tagliatelle recipe with a picture and simple step-by-step instructions.
flesh
- 750 g Veal fillet
- Salt and pepper
- 4 Pc. Lobster claws
asparagus
- 750 g Asparagus green
- Salt and pepper
Tagliatelle
- 250 g Semolina
- 7 Pc. Egg yolk
- 1 tsp Olive oil
- 1 Pc. Egg
Morel truffle foam
- 40 g Dried morels
- 40 g Truffle paste
- 20 g Butter
- 50 ml Poultry stock
- 2 tbsp Whipped cream
Saffron foam
- 20 g Butter
- 50 ml Poultry stock
- 2 tbsp Whipped cream
- 2 Msp Saffron powder
flesh
- Cut the veal fillet into 150g pieces, season with salt and pepper, fry in a pan and then cook pink in the oven at 120 degrees. Boil the lobster claws in salted water.
asparagus
- Boil the asparagus in water with salt and a pinch of pepper. Make sure that the asparagus remains firm to the bite.
Tagliatelle
- Knead all ingredients and let rest for at least 2 hours. Roll out the dough thinly and cut into tagliatelle. Cook for about 30 seconds in boiling salted water.
Morel truffle foam
- Soak the morels (preferably overnight) in a little water. Then cut in half. Mix the butter, poultry stock and cream. Lather up briefly with the hand blender. Then fold in the morels.
Saffron foam
- Mix the butter, poultry stock and cream. Add the saffron. Lather up briefly with the hand blender.
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