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:
- 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:
- 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
- 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
- Cutting beets
- Boar main leaf
- Beet disk
- 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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David from 55000 Recipes