Chef’s Recipe: Asparagus, Slow Cooked Egg, Kampachi, Black Olive Vinaigrette
Serves 4
Executive Chef Robert Curry
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 thermo-circulator 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
½ teaspoons Pastis
Method:
Chop olives.
Mix all ingredients.
