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  2. Egg at 64º, soft cream cheese and cabbage trinxat

Egg at 64º, soft cream cheese and cabbage trinxat

By Javier Carcas
1 h 4 raciones
Difficulty: 
Media

Ingredients

  • 4 eggs of Corral
  • Katsuobushi

For the cream cheese:

  • 2 Fuentes sweet onions
  • 1 potato
  • 250 gr. Emmental cheese
  • 1/2 l. poultry stock
  • 1/2 l. cream
  • 1 dl. fine wine
  • Black pepper
  • Salt

For the Trinxat

  • 3 potatoes
  • 200 gr cabbage leaf
  • Paprika oil
  • Salt

Emulsified yolk:

  • 100 gr egg yolk
  • 1/4 garlic
  • 1 anchovy
  • Olive oil
  • Soybeans

PREPARATION:
Put the eggs in the Sous Vide Mastrepro for 1 hour at 64ºC or in a steam oven.
For the cheese cream, peel and chop the onion. Sauté in a saucepan until transparent. Peel and cut the potato into slices and add to the onion. Let it sauté for a few minutes and add the diced cheese. Add the stock and the cream and cook until the potato is soft. Add the fine wine. Blend in Masterpro Multicooker Cooking Robot and add salt and pepper. Strain and set aside.

For the Trinxat, roast the potatoes in the oven until they are soft. Peel and mash a little in a bowl. Julienne the cabbage and sauté with paprika oil. Add to the potatoes, mix and season with salt. Fill metal ring molds and set aside. When ready to use, sear in a frying pan on both sides.
For the yolk emulsion, crush the garlic and the anchovy. Emulsify by adding the yolk, oil and soy little by little. When we have an emulsified set aside in a bottle.

PACKING:
Place the cabbage trinxat in the center of the plate, place the egg on top and add the cheese cream. Decorate with the emulsified yolk around the egg and with the Katsuobushi flakes on top.
Finish with some sprouts.

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