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

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Eggs

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.

Composition:

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.

Refrigerate.

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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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

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Features

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