Snails & chicken egg

 


Snails & chicken egg, hay-infused egg yolk and coagulated white

Ingredients

40 pieces of snails – 10 dozen

25 g snail butter

8 egg yolks confit in hay

3 g hay

4 raw egg yolks

3 g white vinegar

8 egg whites

300 g raw brown mushrooms

100 g raw sandwich bread

16 pearl onions

16 capers

20 g parsley juice

20 g bound mushroom juice

2 dl mushroom broth with Fallot Dijon mustard

Mushroom broth with Fallot mustard

200 g brown mushrooms

25 g chopped shallots

10 g Fallot Dijon mustard

30 g white wine

300 g white stock

150 g milk

150 g cream

Salt / pepper

Preparation

SNAILS

Pan-fry the snails with the snail butter.

EGG YOLKS CONFIT WITH HAY

Mix the 8 egg yolks with salt, pepper and hay. Cook sous vide at 63°C for 1h30. Strain through a sieve and set aside in a pocket.

RAW EGG YOLKS

Mix the 4 raw egg yolks with salt, pepper and 3 g of white vinegar. Set aside in a pipette.

EGG WHITES

Strain the egg whites through a cheesecloth. Season with salt and pepper. Pour into a straight baking sheet, buttered and greased. Bake in the oven at 100°C steam for 3 minutes, fan 3. Let cool slightly. Cut to the desired shape (12 cm by 12 cm square). Heat for 1 minute to steam at 80°C and dry slightly under the salamander.

BRUN MUSHROOMS

Cut 200 g of mushrooms into 4 and steam. Cut the rest into 4 and keep them raw.

SMALL ONIONS

Peel the onions and steam them with a light brown.

SANDWICH BREAD

Cut the sandwich bread into small cubes. Cook in a skillet with olive oil to get a crispy state.

CAPERS

Cut the capers into 4.

MUSHROOM BROTH WITH FALLOT MUSTARD

Sweat the shallots with the mushrooms. Deglaze with white wine. Moisten with the white stock with the milk and cream. Cook for 10 minutes. Mix and pass. Adjust the seasoning and add the Fallot mustard.

 

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