Egg yolk in a liquid salad of herbs and carpaccio with a double chin



Recipe for egg yolk in a liquid salad of herbs and carpaccio with a double chin

Martin Berasategi prepares egg yolk in a liquid herbal salad and a double-chin carpaccio. A spectacular recipe, haute cuisine that will leave you speechless.


  • Cooked cold cuts:
  • Dressing:
  • 500g salt
  • 250g sugar
  • 250g red pepper
  • 1 double chin
  • Cooking with a double chin:
  • 15 g butter
  • 30-35 g broth a day
  • 1 manipulation, marinated and clean
  • Herbal liquid salad:
  • Carbonara:
  • 500g cream
  • 150 g diced bacon
  • Fresh herb puree:
  • 50 grams of parsley in a leaf
  • 50 grams of spinach
  • 50 grams of whole onions
  • Completion:
  • 300g of carbonara
  • 12.5g puree of fresh herbs
  • 37.5 grams of cottage cheese
  • Beetroot disks and wild boar slices:
  • boiled beets
  • Boar’s head
  • Mont D´or dice or rebound:
  • Egg yolks:
  • 4 eggs
  • Sunflower oil
  • Beetroot reduction:
  • 20 pieces of raw beets
  • Truffle puree:
  • 150 g of truffle or truffle
  • 10 grams of olive oil from the caravan
  • 150 g of mineral water
  • 175 g of truffle juice
  • 135 grams of white truffle oil
  • 50 grams of butter
  • Coverage:
  • Cutting beets
  • Boar main leaf
  • Beet disk
  • Yolk
  • Liquid herbal salad
  • Balls with cheese
  • Truffle puree

Preparation of the recipe for egg yolk in a liquid salad of herbs and carpaccio with a double chin:

For cooked cold meat:

For the marinade:

Clean the double chin and straighten it, leaving 1 finger of fat

Put in the brine, covering on both sides for 4 hours.

Remove the hair from the brine, wash it and dry it very well.

For cooking the double chin:

Wrap the double chin 99% together with the butter and broth.

Cook in a water bath at 70 ° C for 17 hours.

Remove from the water, open the bag, drain and hot remove excess fat.


Cut the cooked cold meat to a thickness of 1 mm. Overlap 3 sheets on meat paper and flatten them with a sharp knife 6×6 cm. Reserve and during the transition heat the mentioned squares at 150ºc for 10-15 seconds so that the fat melts.

For the carbonara:

Slowly reduce the cream with the bacon until you get the right taste (about 2 hours).

It is important to make skim constantly.

Strain and save.

For fresh herbal puree:

Once the herbs are removed, run everything through cold water to clean and allow them to drain. In a saucepan with plenty of water, blanch the herbs for 1 minute, cool in water and ice.

Mix at maximum power for 3 minutes, along with 3 tablespoons of cooking water, strain through fine and ready.

To complete the liquid herbal salad:

Heat the carbonara with the herbal puree, bring to a boil and finish with the grated Comte cheese

For beetroot disks and wild boar slices:

Cut the beets in half. Cut into the slicer to a thickness of 0.5. Arrange the sheets on parchment paper. Using a pasta cutter 60, cut the circumference of the disc and make a hole in the center with a pasta knife 30. Reserve.

Cut the boar’s head to the same thickness as the beets and make squares 6×6 cm. Reserve between paper papers.

For the balls of Mont Dor:
We will take Mont d´or for the creamy part and make balls with a thickness of ½ cm.

For egg yolks:

Separate the yolk from the white.

Use a spatula to remove excess white from the yolks. Dip in a flannel covered with sunflower oil, keep at room temperature and bake at 64ºC for 5-7 minutes.

To reduce the beets:
Mix the raw beets in a blender. Put to reduce until it reaches a thick syrup.

In this operation, it will be strained several times and will change the pot so as not to give us bad tastes.

For the truffle puree:

Sweat the broth in the oil over low heat, moisten with water and cook covered in a covered non-stick pan for 20 minutes. Then place in a food processor for 3 minutes at maximum power until a very fine puree is obtained. Reserve.

Stew the butter until it becomes a light hazelnut color, add the previous main puree and cook on high heat for 20 seconds. Soak the truffle juice from the heat, then add the butter with a blender and add salt. Book in a bottle.

About the cladding:

Apply a line to reduce the beets on the plate.

In the center of the plate put a leaf with a boar’s head and a disk of beets on top. Drain and dry the yolk with paper, placing it in the hollow of the beet disk.

Cover the yolk with a boiled cold meat carpaccio and surround with a tablespoon of the liquid herbal salad. Arrange four montdor balls and alternating points of truffle puree. Garnish with a pea sprout and a garlic flower.

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