Textured peas, cured egg yolk and truffle
Ingredients
- 400 gr. of peas
- 8 tender garlic
- 100 gr. leeks
- 200 ml vegetable stock
- Butter
- Extra virgin olive oil
- Salt
white pepper - Pea sprouts
- Fresh truffle
For the yolks
- 4 eggs
- 200 gr. sugar
- 300 gr. fine iodized salt
- Water
Preparation of peas cream
Cut the leek and the tender garlic in brunoise and poach it with a knob of butter without browning, then add the peas, reserve some fresh peas for the plating and cover with the vegetable stock until tender, blend and emulsify with a trickle of extra virgin olive oil and season with salt and pepper, set aside.
Preparation for the egg yolks
Mix the sugar and the salt very well and put on half of the mixture the yolks cleaned of germ. Cover with the rest of the sugar and salt and leave for 18 minutes. Then carefully transfer the yolks to a bowl of water to clean them and finally put them aside on blotting paper with a little extra virgin olive oil.
Plating
Place a base of pea cream, then a cured egg yolk, some pea sprouts, some fresh peas around it and grate some fresh truffle.
