Fried Egg and Mashed Potato
January 5, 2017, By Diego Muñoz
Cured Soft Cooked Egg
- 1 egg 50gr each aprox
- 120 grams water
- 250 grams white wine vinegar
- 6.6 grams salt
- 75 grams sweet potato flour
- 75 grams plain flour
- 4 grams salt
- 200 grams lager beer
- 30 grams egg
- 1.2 grams fresh yeast
- 1 sifon bullet
- 1 cured egg
- plain flour
- tempura batter
- vegetable oil for frying
- truffle salt
- black pepper freshly crushed
- freeze dried tomato powder
- dried cepes
- freeze dried parsley
- 250 grams yellow flesh potato like dutch cream
- 125 grams unsalted butter good quality
- 62.5 grams milk
- 15 grams cream
Chicken Wing and Porcini Stock
- 3 kilograms chicken wings good
- 30 grams dried porcini
- 100 grams sundried tomato
- 60 grams garlic
- 200 grams button mushrooms sliced
- 200 grams shallots sliced
- 25 grams sherry vinegar
- 50 grams manzanilla sherry
- 200 millilitres vegetable oil
- 100 millilitres vegetable oil
- 3 litre water
- 2 sprigs tarragon
- 1 sprig thyme
- 5 grams whole black pepper corns
- 10 grams shallots micro chopped
Sherry and Chicken Jus
- 20 grams chicken wing and porcini stock
- 10 grams shallots blanched
- 5 grams manzanilla sherry
- 5 grams unsalted butter good quality
Wild Spinach and Sliced Button Mushrooms
- 5 wild spinach leaves or any nice small English spinach
- 20 grams beurre noissette
- 5 sprigs chervil nice
- Cook the eggs from room temperature at 62°C for 30 min.
- Mix the water, salt and vinegar and crush with the turmix.
- Once the egg is cooked, put it in the acid/salty solution for 5 minutes.
- Mix all the ingredients and pass thru a colander, put the mix on a ½ lt sifon, charge it with one cream bullet and let it rest at least 1 hour.
- Pass the egg thru the plain flour takin out the excess off it.
- In a small ladle put some of the tempura batter and sit the egg on it, finish to cover the rest of the egg with the batter.
- Throw the tempura cover egg in hot oil at 180°C turning it with a spoon so cooks evenly.
- Take it out of the oil into paper towel, season it with truffle salt and black pepper, cover it with the tomato, mushroom and parsley powder in 3 different parts so they don’t mix.
- Peel the potatoes and wash them well to take out all the dust, put them in a sous vide bag and seal 100%, cook at 90°C for 1,5 hours.
- Take the potatoes out of the bag pass them thru a moulis, add the cold butter in cubes and crush them, pass them thru a tamis.
- Warm up the milk and cream and add to the potato puree whisking with a flat spoon until all well integrated, season, and keep warm.
- Cut the chicken wings in 2cm segments, discarding the tips of the wing.
- In a rondele warm up the 200ml of vegetable oil and roast the wings till nice and brown turning them constantly.
- Wash the sundried tomatoes and dry porcini in warm water and chop roughly.
- When all the wings are seared take out the excess of fat and add the 100ml of fresh oil, sweat the sliced mushrooms and shallots then the garlic and sweat till nice and soft.
- Add the wings, tomato and porcini, deglazed with the sherry vinegar and reduce a sec, add the sherry and do the same.
- Add the water, thyme and bring up to the boil.
- Reduce the heat and cook slowly for 2 hours, after the first hour start to scum the fat and impurities that come up the stock.
- Add the fresh tarragon and let it infuse for 30 minutes.
- Pass thru a fine sieve.
- Blanch the shallots from cold water then strain and cool down.
- Warm up the stock and reduce by half add the blanched shallots and butter, finish with the sherry.
- With a mandolin slice very fine the mushrooms just before serving.
- Wash well the baby spinach and dry.
- Season all with beurre noissette, salt and pepper.
- Wash very well and take out all the water.
- In a concave hot plate, place a spoon of potato cream, cover it with the chicken jus.
- Sit the season egg on top of it dress with the chervil, spinach leaves and mushroom.