Chicken egg, sheep's egg and wild garlic

 


Chicken egg, sheep's egg and wild garlic

Ingredients

6 free-range eggs

20 g almonds

20 g feta cheese

9 frogs

Ardèche feta siphon

225 g feta cheese

50 cl of liquid cream

1 g Agar Agar

5 g wild oregano

Wild garlic pesto

100 g wild garlic

10 g almonds

10 g dried sheep's milk tomme

25 g olive oil

Preparation

ARDÈCHE FETA SIPHON
In a saucepan, bring the cream to the boil. Add the agar agar and oregano and cook for 2 minutes over low heat. Add the Feta and blend for 2 minutes at 70°C. Strain through a sieve and put 1/2 l with a gas cartridge in a siphon. Set aside in a bain-marie at 50°C.

CANDIED EGG YOLK
Tap the 6 eggs and cut out the outline with a razor blade. Separate the yolk and white and return the yolk to the shell. Bake in a bain-marie for 1 hour at 65°C. Reserve.

ALMOND AND FETA
Cut the almonds and feta cheese into duned pieces. Reserve.

WILD GARLIC PESTO Blend all the ingredients in a blender for 1 minute 20 minutes and then set aside in jars. Store in a cool place.

FROGS
Prepare the frogs into hams and remove the calves. Pan-fry the hams and frog calves in lightly salted foamy butter.

PLATING
Place the shell on top of hay. Inside, add the calves, almonds, pesto and feta cheese on top of the egg yolk in order. Fill with the siphon. Season the frogs with wild garlic powder and fleur de sel and arrange them on the pebbles, they will serve as an egg mouillette.

 

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