Linguine with caviar recipe by Chef Yannick Alléno
Serves 4:
1. Beurre blanc
300 g Meursault white wine
50 g chopped shallots
10 g white wine vinegar
100 g butter Salt
Flambé the white wine, add the chopped shallots and bring to the boil.
Keep at a simmer and reduce by half.
Add the white wine vinegar, bring to the boil again, then strain through a sieve and set aside.
Beat with the butter. Check the seasoning.
2. Linguine
500 g linguine
250 g chicken stock
100 g soft butter
Coarse salt
Cook the linguine for 8 minutes in boiling salted water, then drain.
Pour the chicken stock into a wide saucepan, add the butter and bring to the boil.
Then add the pasta to finish cooking
3. Finishing and dressing
Linguine
160 g beurre blanc
1 lemon
120 g caviar
½ bunch chives
Freshly ground pepper
Arrange the linguine in the shape of a nest in a shallow bowl.
Heat the beurre blanc, add a little lemon zest, the chopped chives and the caviar.
Drizzle the caviar beurre blanc over the linguine. Top with a caviar quenelle.