Low temperature poached eggs, clams and peas with airy green sauce
Giant clam 0.5 kg
Txakoli 0.05 l
For the low temperature eggs:
- Poach the eggs in the Roner sous-vide cooker at 65°C for 45 minutes.
- Cool in plenty of iced water and set aside.
For the clams:
- Open the clams with some txakoli or other white wine, then add fumet, a bay leaf and some black peppercorns. The clams should be a little raw as they will be heated up before plating up.
- Set aside the clams and broth separately.
- Add 0.5 litres of fumet then strain through a fine sieve and separate into two halves: one for the clam sauce and the other for the green sauce foam.
For the clam sauce:
- Add 1.5 g of agar-agar for every 0.250 l of broth, boil everything together and leave to cool until it thickens.
- Then cover the clams and keep in the refrigerator.
For the peas:
- Open the pods and remove the peas without their stem.
- Blanch them in some fumet, and then cool.
HOW TO SERVE
- Heat the egg up in warm water and remove the shell.
- Warm up the clams together with the sauce without overcooking them.
- Prepare the parsley foam with the help of a turmix and let stand for a minute.
- Pour some sauce in the centre of a bowl and place the poached egg on top.
- Place the peas around the egg and the clams in between.
- Decorate with the clam foam, parsley and rosemary flowers.
- Add Maldon salt to the egg.
Nutritional information (1 portion)
Fiber 14.29 g
Saturates 22.12 g
Monounsaturated fatty acids 11.76 g
Polyunsaturated fatty acids 56.57 g
Cholesterol 236.16 mg
Calcium 510.98 mg
Iron 10.03 mg
Zinc 4.38 mg
Vitamin A 414.44 ug
Vitamin C 83.97 g
Folic acid 336.81 ug
Salt (Sodium) 795.04 mg
Sugars 22.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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