Egg Yolk with Caviar and Cauliflower Purée
Egg
Yolk with Crayfish, Marrow, Imperial Caviar and Cauliflower Purée
INGREDIENTS
Cauliflower 1
Salt cream 200 g
White pepper To Taste
Prawns 2
Dijon mustard 100 g
Lemons 10 g
Extra virgin olive oil 2 g
Cauliflower puree
Preparation
For the Cauliflower Purée
Boil the cauliflower in cold water and salt
until it is al dente.
Drain well, then add the cream; let it
reduce until it is well cooked.
Blend in the Thermomix, then add salt and
pepper.
Preparation
Soak the marrow in water for three days,
changing the water twice a day.
Simmer in salt water, bringing it to 75° C.
Cool in water, ice and salt.
Empty the fleshy part and set aside.
Cut dry bread into cubes and toast at 160ª
for approximately 5 minutes.
In a separate pan, cook the prawns
open-faced, lightly covered with oil. Extract the fleshy part and set aside.
Final Plating
At the base of the plate, set the
cauliflower purée with a round mold.
Then add the egg yolk, having previously
been in a water bath (65° for 5 minutes).
Separately, mix the previously chopped
prawns in a bowl with the finely chopped marrow, mustard, salt and pepper.
Incorporate this mixture over the egg and
purée base.
Add the toasted croutons.
Finish with the Imperial caviar in the
center of the plate. It is important to take it out of the mold when on the
table.
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