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DEVILED EGG

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DEVILED EGG

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Ingredients

Corn Puree
20 grams clarified butter
90 grams yellow onion minced
6 grams Garlic minced
700 grams heavy cream
250 grams fresh corn kernels
3 grams Lemon Juice
Salt to taste
Corn Sabayon
600 grams corn puree
3 Egg Yolks
Salt to taste
Smoked Trout Gravlax
1 ocean trout fillets skin on fillet
28 grams Gin
55 grams Kosher Salt
50 grams granulated sugar
4 grams Black Peppercorns
applewood chips
Aladdin smoking gun
Hard Boiled Eggs
4 Whole Eggs
Deviled Egg
4 grams trout gravlax
2 grams hard boiled egg
12 grams corn sabayon
hot smoked paprika / pimenton
chive garnish
0.5 gram trout roe
egg cup
Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    • Corn Puree

    • Corn Sabayon

    • Smoked Trout Gravlax

    • Hard Boiled Eggs

    • Deviled Egg

    Directions

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    Corn Puree

    1. In a rondeau saute onion in clarified butter until soft, then add the garlic and corn and saute until soft for about 30 minutes on low heat.
    2. Add the heavy cream and simmer until reduced by half.
    3. Stir frequently to prevent corn and onion from caramelizing on the bottom of the pan.
    4. Once it has reduced by half, vitamix the corn mix on high and strain through chinois. Season with salt and lemon juice.

    Corn Sabayon

    1. Set up a double boiler for this procedure.
    2. Warm corn puree over the double boiler.
    3. In a large separate bowl whisk egg yolks and temper in the corn puree.
    4. Once tempered, place over double boiler and whisk the sabayon over the double boiler until emulsified. It will be thick enough once slightly beyond nappe.
    5. Adjust seasoning with salt and lemon juice as needed.
    6. Transfer sabayon to ISI siphon and charge with two cream charges.
    7. Hold in water bath at 58C.

    Smoked Trout Gravlax

    1. Remove pin bones, line a 1/3 pan with plastic wrap, place the fillet on the plastic wrap, skin side down.
    2. Pour the gin evenly over the trout. Combine kosher salt, sugar, and peppercorns together in a small bowl.
    3. Spread the mixture evenly over the entire surface of the trout.
    4. Cover fillet with plastic wrap and place another 1/3 pan on top. Weigh down 1/3 pan to press trout.
    5. Cure refrigerated trout overnight.
    6. The next day remove the trout, wash off the cure and place back in the third pan.
    7. Cover tightly with plastic wrap and pump full of smoke using the Aladdin smoking gun.
    8. Return to walkin and let sit until all of the smoke has dissipated and been absorbed, about 3 hours.
    9. Skin fillet and small dice trout.

    Hard Boiled Eggs

    1. Place eggs in a saucepot large enough to cover with water by one inch.
    2. Heat over high until boiling.
    3. Remove from burner, cover, and let eggs stand in water for 12 minutes.
    4. Prepare an ice bath. Shock, and peel.
    5. Cut eggs into small dice.

    Deviled Egg

    1. Slice chive on an extreme bias to create garnish. 1 cm long pieces for the garnish.
    2. Heat trout gravlax and deviled egg until just warm to the touch.
    3. Fill egg cup half way with corn sabayon, add the warmed egg and trout.
    4. Fill the egg cup again with sabayon, tap gently until sabayon falls slightly.
    5. Top off again with sabayon.
    6. Dust with pimenton on top to garnish.
    7. Finish with a small amount of trout roe and chive garnish.

    Katie Button

    Katie Button is the Executive Chef and Owner of Cúrate and Nightbell, both located in Asheville, NC. She is a James Beard Award finalist and in 2015 she was named one of Food and Wine Magazine’s Best New Chefs. Chef Button’s cookbook, Cúrate: Authentic Spanish Food From An American Kitchen, was published in 2016 by Flatiron Books.

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