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Chef’s Recipe: Asparagus, Slow Cooked Egg, Kampachi, Black Olive Vinaigrette

Serves 4

Executive Chef Robert Curry


2                      bunches               Asparagus
4                      each                   Eggs
12                    ounces                 Kampachi Fillet
1                      recipe                 Black Olive Vinaigrette, recipe follows
to taste               Fleur de Sel

-  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

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

Chop olives.
Mix all ingredients.

CATEGORIES: General, Recipes, Restaurant

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