Egg and Truffle Gribiche | Asparagus | Confit Egg Yolk | Parmesan Crack | Tendril Pea Shoots | Violas
The Wildebeest recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
Start blanching asparagus in salty boiling water for 2 minutes, cooling down in icy water to stop cooking, this timing will allow a future reheating process without losing the crunch of the vegetable.
For the egg gribiche, peel and grate the eggs in a mixing bowl, start incorporating Dijon mustard, chopped chives, a drizzle of truffle oil, a pinch of salt, pepper and then mix. Slowly finish the dressing adding the extra virgin olive oil to consistency, seasoning and allowing flavours to marinade for at least 1 h.
Confit Egg Yolk:
For the confit egg yolk, clean the yolks as much possible from any white left on it and with a vacuum pack machine seal individually each yolk with a 100 ml of vegetable oil (you can previously flavour the oil infusing it if you want to give a specific flavour to your egg yolks) and cook sous vide in a water bath at 62C for 1 h. Once cooked chill in icy water.
Meanwhile on a baking mat, lay evenly the Parmesan cheese and bake at 185C for 8-10 minutes to create a crispy cracker. While is still hot cut out a round piece of the size of an egg yolk.
To plate: Use the egg gribiche as a base of your dish, you can now add your asparagus cold or hot simply reheating them in boiling water for a couple of seconds. Drain the egg yolks from the excess oil, being careful not to burst them and gently place on the Parmesan cracker, move the cracker on the asparagus.
Garnish with fresh Pea shoots, Viola flower and dust the yolk with some crispy Parmesan crumb.