Ingrédients
-
For the flambéed Pink Lady® apples
-
For the sauce
150 ml de crème fraîche
-
For the pappardelle
- 250 g de pappardelles fraîches
-
For the king prawns
- 1 tsp
-
To serve
Étapes
Βήμα 1/5 : For the flambéed Pink Lady® apples
- Cut the Pink Lady® apples into thin slivers and sprinkle with lemon juice to prevent them turning brown.
- Melt the butter in a frying pan and brown the apples over a gentle heat for a few seconds.
- Add the vodka, flambé and set aside.
Βήμα 2/5 : For the sauce
- Zest the lemon and finely chop the shallot.
- Melt the butter and add the shallot and brown for 5 minutes. Deglaze with vodka.
- Over a low heat add the mascarpone and then the cream while continually stirring.
- Season with a little of the lemon zest, the Espelette pepper, and salt and pepper. Leave to simmer for 5 minutes.
- Remove from the heat, add a few drops of lemon and cover. Set aside.
Βήμα 3/5 : For the pappardelle
- Bring a large quantity of water to the boil in a saucepan with a pinch of sea salt.
- Add the papperdelle to the water and leave to cook for the time indicated and then drain.
Βήμα 4/5 : For the king prawns
- Melt the butter and olive oil in a frying pan.
- Add the king prawns and brown for 2 minutes on each side. When cooked, season the king prawns with salt and pepper.
Βήμα 5/5 : To serve
- Put 3 papperdelle nests in each plate.
- Arrange the Pink Lady® apples, the king prawns and a few rocket shoots. Drizzle with sauce and sprinkle the plates with Himalayan salt and a pinch of Espelette pepper. Serve immediately.
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