Stéphane Reynaud

Poutargue et Citronnelle

Bottarga and Lemongrass

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Bottarga 20 g
  • Shelled prawns 100 g</

Method

  1. Chop the shallot and the core of the lemongrass stems and then thinly slice the bottarga.
  2. Break the eggs into a bowl, add the cream and whisk it all together. Add the coriander leaves.
  3. Sauté the shallot and lemongrass in the butter, pour in the beaten eggs, add the prawns and the bottarga and stir. Season (be careful, the bottarga is already salty) an