Truffle Coulis and Aged Jidori Egg on Toasted Brioche with Koji
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Japanese
Author:
DR Delicacy
Get ready to uncover the genius behind Ciel Houston's extraordinary culinary creations. Joseph Geiskopf, the driving force behind Ciel, brings innovation and passion to every dish. With an unwavering commitment to culinary excellence, he weaves together flavors, techniques, and ingredients to craft unforgettable dining experiences.
Ingredients
Truffle Nage
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100g celery root, finely diced (brunoise)
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20g celery, finely diced (brunoise)
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15g Benton's bacon, finely diced (brunoise)
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5g shallot, finely diced (brunoise)
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5g fresh truffle, finely chopped
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3g Arbequina truffle olive oil
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2g verjus
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2g truffle honey (included in the nage)
Truffle Coulis
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100g truffle peels
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100g truffle juice
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100g Yukon Gold potato
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1g xanthan gum
Toasted Brioche
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50g clarified butter
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100g brioche, cut into 1'' rounds
Cured and Poached Jidori Egg
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1 Jidori egg, aged for 36 hours in shio koji
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Truffle oil (for finishing)
Parmesan Foam
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500g Parmesan
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880g heavy cream
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5g Egg Koji mixture
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2 Isi chargers
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1 leaf gold gelatin
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0.05g xanthan gum
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0.05g Chinese long pepper
Directions
Truffle Nage
In a saucepan, sweat the shallot, celery, and celery root in olive oil until tender.
Deglaze the mixture with verjus blanc.
Add the truffle peels and shavings, then cook with a cartouche (a parchment paper lid) and set aside.
Truffle Coulis
Sous vide the mixture at 64°C for 2 hours, then blend and strain. Season with sea salt and truffle oil.
Cured and Poached Jidori Egg
Sous vide the egg at 176°F for 12 minutes, then peel and set aside in truffle oil.
Parmesan Foam
Bag the ingredients and sous vide at 142°F for 2 hours, then chill, charge 2x.
Spoon a small amount of the nage into the bowl.
Add the toasted brioche rounds.
Place the cured and poached Jidori egg on top.
Sprinkle with truffle salt.
Cover the dish with Parmesan foam.
Garnish with fresh herbs and additional fresh truffle shavings.
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