Ingredients
Leek mix
20 pcs Baby leeks
20g Cured Goose
4 Garlic cloves
Thyme
200ml Chicken stock
1 tbsp. Olive oil
100ml Cream
Pasta dough
500 g flour
4 Whole eggs
8g Salt
QS Parsley puree for coloring
Olive oil
Egg yolk dressing
15 whole eggs
Onion foam
10 white onions
2 liters whole farm milk
250 gr heavy cream
Buckwheat tuille
40 gr Melted butter
120ml water
20 gr buckwheat flour
QS Salt & Pepper
½ tbsp. squid ink
Langoustine
8 Pcs Langoustine
To serve
Buckwheat seed
Chopped chives
Herbs
Method
Leek mix
Infuse garlic and thyme into chicken stock 1 hour. Burnt leeks on the grill then chopped it. Cook with olive oil until soft then pour cream and reduce, add chicken stock and goose sliced and reduce until dry. Check seasoning. Cool down and use to stuff raviolis.
Pasta dough
Mix flour and eggs, add seasoning à keep in the chiller 1 hour before use. Use pasta machine to make pasta àfrom 8mm to 1mm. Use a cutter of 4 cm and 5 cm. Spread a bit of water around the 4cm pasta disk, put on the middle a leek mix, then cover with a 5cm pasta disk and squeeze all around with your fingers to close properly. (Cook 2 minutes in boiling salty water when serving)
Egg yolk dressing
Cook whole egg water at 64 degrees during 1 hour 35 minutes. Cool down, remove yolk and mix with pepper and salt until smooth paste. Keep into a Piping bag
Onion foam
Burn onions in 18O degrees oven. Remove skin and infuse into the milk during 2 hours. Cook inside of onions with cream, add salt pepper and cook 1 hour, mix. Combine infused strained milk and cream mix, rectify seasoning, emulsify to order.
Buckwheat tuille
Mix all together and make tuile in non-stick pan.
Langoustine
Heat a pan with canola oil then color langoustine each faces 2 minutes, serve immediately.