Pasta dishes are always a good idea!
1. quince rinse, rub dry and cook leisurely in the poultry stock on low heat. This takes about an hour.
The quince is done when it can be easily pierced with a kitchen knife. Remove from the stock and allow to cool.
Peel the celery, clean the carrot and the leek and cut the root vegetables into tiny cubes. Together it should add up to 120 grams. Pluck the coriander leaves from the stem and chop finely. Break the lobster crabs out of their shells, score them on the back and remove the intestines.
Peel and quarter the quince and remove the core. Cut three-quarters of the fruit into wedges, and the rest into fine cubes. Sauté the quince cubes together with the root vegetables in sprouting oil, add a small amount of chicken stock and simmer on low heat. Then thicken lightly with cornstarch.
Cook the pasta in salted water. Heat butter in a frying pan and fry the quince wedges until golden brown. Sprinkle with sugar and caramelize lightly. At the same time, season the lobster crabs with salt, season with pepper and fry briefly on both sides in olive oil.
Arrange the lobster crabs together with the quince wedges and the pasta on a heated plate. Refine the quince sauce with butter flakes, add the cilantro, season with lime juice and place on the plate.
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