- App. 20 portions
- SALAD
- 1kg mixed wild mushrooms, trimmed, washed and dried
- 2 small cloves garlic
- 2tbs chopped flat parsley
- 24 large Blackacre free range eggs
- 10g white spring truffle, fine julienne
- 100g picked frisée and small rocket leaves
- 40 brioche croutons, 1cmx1cmx2cm, baked
- Olive oil and butter
- 50ml truffled red wine jus
- Maldon salt and fresh ground black pepper
- TRUFFLE DRESSING (App. 60 portions)
- 275g grape seed oil
- 75g Chardonnay vinegar
- 5g Dijon mustard
- 15g honey
- 5g lecithin
- Salt and pepper
- Truffle paste to taste (we use La Rusticella)
Salad Of Wild Mushroom And Slow Cooked Egg Yolk
Russell Brown
8th April 2013
Salad Of Wild Mushroom And Slow Cooked Egg Yolk
Sienna 10th Anniversary Recipes Salad Of Wild Mushroom And Slow Cooked Egg Yolk
Photography by Richard Budd (C) 2013
Ingredients
Method
To make the dressing combine the vinegar, honey, Dijon and lecithin in the Thermomix. Gradually blend in the oil at speed 4. Season and add the truffle paste to taste.
Cook the eggs in the water bath at 62.5°c for 2.5 hours (they will hold for a couple of hours).
Sauté the mushrooms in hot oil until lightly caramelised. Do this in fairly small batches to stop the mushrooms boiling. Season, add the thinly sliced garlic and finish with a knob of butter and the parsley.
ASSEMBLY
Spoon the mushrooms into a deep bowl (Villeroy & Boch ‘Marchesi’ salad bowl in the picture), dress the salad and mound at one end, crack the cooked egg into a sieve and shake gently to separate the yolk. Place the egg yolk in front of the salad. Add the croutons and place some truffle on the egg yolk drizzle with a teaspoon of the truffle jus.
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