Chef’s Recipe – Asparagus, Slow Cooked Egg, Kampachi
By: Executive Chef Robert Curry
Serves 4
Ingredients:
2 bunches Asparagus
4 each Eggs
12 ounces Kampachi Fillet
1 recipe Black Olive Vinaigrette (recipe follows)
to taste Fleur de Sel
Method:
- · Heat a water bath with a thermocirculator to 63 degrees Celsius.
- · Submerge the eggs in the water bath for 45 minutes.
- · Shock the eggs in ice water and reserve.
- · Peel all but 2 spears of asparagus.
- · Using a peeler, shave thin strips of asparagus from the unpeeled spears and reserve in ice water.
- · Cook the peeled asparagus in salted boiling water until tender.
- · Drain and divide the asparagus spears and arrange among four plates.
- · Drain and place the eggs on the asparagus.
- · Reheat the egg for 5 minutes in the water bath at 63 degrees Celsius.
- · Break eggs one by one into a bowl and place on the asparagus.
- · Season eggs with fleur de sel.
- · Slice Kampachi and place on the eggs, season with fleur de sel.
- · Drizzle plates with tapenade vinaigrette.
- · Garnish with shaved asparagus.
Black Olive Vinaigrette
Ingredients:
½ cup Niçoise Olives, pitted
1 each Shallots, peeled and minced
1 bunch Chives, chopped
½ cup Extra Virgin Olive Oil
¼ cup Banyuls Vinegar
1 ½ tsp Pastis
Method:
Chop olives.
Mix all ingredients.
CATEGORIES: Restaurant
