John Myers
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Deep Sea Gambas on Truffled Noodle Nests and Grilled Oysters
The perfect deep sea gambas on truffled noodle nests and grilled oysters recipe with a picture and simple step-by-step instructions.
Oysters
- 24 Pc. Fresh oysters
Oyster sauce
- 4 tbsp Mayonnaise
- 1 tbsp Chopped basil
- 1,5 tsp Grapefruit tastes
- 2 tsp Freshly squeezed grapefruit juice
- 1 tsp Clove of garlic
- 0,25 tsp Coarse sea salt
Gamba
- 5 Pc. Gambas caught in the wild
- 2 Pc. Fresh lime
- Olive oil
Noodle nest
- 400 g Frozen spinach leaves
- 2 Pc. Shallot
- 50 g Butter
- 1 Pc. Clove of garlic
- 1 tbsp Flour
- Truffle oil
- 100 ml White wine dry
- 100 ml Poultry stock
- 150 ml Cream
- Salt and pepper
Noodle nests
- 250 g Tagliatelle
- 50 g Soft butter
- 8 Pc. Eggs
- White truffle
Oysters
- Prepare the oysters (3 per person) in the meantime (brush and clean well). Grasp the oysters flat-side up with a cloth and slide the tip of an oyster knife through the small opening on the hinge. Carefully pry open the shell with the knife. Then move the knife between the two halves of the shell on all sides. Use the flat blade to loosen the oyster meat from the upper half of the shell and remove it. Now run the knife under the oyster meat to loosen it from the lower half of the shell. Be careful either to leave some sea water from the oysters in the shell or leave out the salt from the aioli.
Prawns
- Prepare the deep sea gamba. Detach the meat from the shell and devein. Put the meat back in the shell and marinate with freshly squeezed organic lime juice and high-quality organic olive oil. Chill until prepared. then grill at 220 degrees.
Noodle nest
- Thaw the spinach leaves (or blanch fresh ones). Then squeeze out well and chop. Put aside. Then pre-cook the pasta in salted water, drain, rinse and set aside. Spread 5 small, round portion molds well with butter.
- 4 In between, peel the shallots and the clove of garlic and cut into cubes. Sauté both in the butter and lightly dust with flour. Simmer for another minute and then deglaze with white wine. Mix the poultry stock and cream, then simmer for about 10 minutes over low heat. Then add the spinach to the cream sauce, add the remaining 50 g butter and puree finely. Season again with salt, pepper and nutmeg. Mix in a little truffle oil.
- First put a portion of spinach in the middle of the plate. Place the noodle nest on top of it as you wish, before serving, slice the white truffle over the noodle nests.
Oyster sauce
- Mix all ingredients in a small bowl. Then fill the prepared oysters with the grapefruit and basil aioli and store in the refrigerator if necessary. Preheat the grill to 250-300 ° C before serving. then add the oysters for approx. 3 minutes until the oysters simmer gently.
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