{"id":14171,"date":"2021-05-28T19:58:35","date_gmt":"2021-05-28T19:58:35","guid":{"rendered":"https:\/\/columbus-nutrition.com\/?p=14171"},"modified":"2023-12-01T16:11:08","modified_gmt":"2023-12-01T16:11:08","slug":"recipe-mimosa-eggs-grey-shrimps-lamb-lettuce-coulis","status":"publish","type":"post","link":"https:\/\/columbus-nutrition.com\/en\/recipe-mimosa-eggs-grey-shrimps-lamb-lettuce-coulis\/","title":{"rendered":"Mimosa of eggs & grey shrimps, lamb’s lettuce coulis"},"content":{"rendered":"

Mimosa of eggs & grey shrimps, lamb’s lettuce coulis<\/h1><\/div><\/div><\/div>

Manon Schenck<\/h4>\n<\/div>
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Manon runs the restaurant La Table de Manon in Grandhan, near Durbuy.<\/strong>
\nShe works as a couple with David Delmas. Manon is in charge of the kitchen and David is in charge of the dining room and the wines.
\nOriginally from Alzacia, Manon spent 4 years in Brittany with her partner before landing, to our great pleasure, in Belgium, David’s birthplace.
\nManon has been named Young Chef of the Year 2021 by Michelin.
\nFor her, working with eggs is always a real pleasure.<\/strong><\/p>\n<\/div>

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\u00ab With eggs, there are no limits to creativity \u00bb\u00a0<\/strong><\/p>\n

Manon Schenck<\/span><\/p>\n<\/div><\/div><\/div>

Ingredients for 4 people<\/strong><\/p>\n

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  • 4 Columbus eggs<\/li>\n
  • 100g grey shrimp<\/li>\n
  • 2 tablespoons mayonnaise<\/li>\n
  • 20g buckwheat seeds<\/li>\n
  • 1 shallot<\/li>\n
  • 40g trout roe<\/li>\n
  • 1 red onion<\/li>\n
  • For the pickles: 100g white vinegar, 100g water, 8g sugar and 2g salt<\/li>\n
  • 50g semi-salted butter<\/li>\n
  • 250g lamb’s lettuce<\/li>\n
  • Salt, Espelette pepper, ground pepper<\/li>\n
  • Herbs (chives, dill)<\/li>\n<\/ul>\n<\/div><\/div><\/div>

    Preparation<\/strong><\/p>\n

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    • Cook the hard-boiled eggs, cool them and peel them. Separate the whites from the yolks, trying to keep the yolks intact. You will chop them when you dress.<\/li>\n<\/ul>\n
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      • Mix the grey shrimp with the mayonnaise, chopped egg whites, chives, dill and chopped shallots. Season to taste.<\/li>\n
      • Make a pickle marinade: in a saucepan, bring the vinegar, sugar and water to the boil, then add the aromatics, spices and cook for 1 minute. Dip the red onions cut into strips.<\/li>\n
      • Cook the lamb’s lettuce quickly in the beurre noisette and blend until a coulis is obtained. Add a little cream if necessary.<\/li>\n<\/ul>\n<\/div><\/div><\/div>
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