Recipe by Enrico e Roberto Cerea: The egg with the egg
Ingredients for 4 servings
For the potato foam
- 250 g potatoes
- 70 ml potato cooking water
- 100 ml cream
- 20 ml extra virgin olive oil
- Salt, pepper
For the sour cream
- 150 g mascarpone cheese
- Juice of 3 limes
- Grated zest of 1 untreated lime
- Salt, pepper
For the quail eggs poché
- 8 quail eggs
- 1 l water
- 18 g salt
- 50 g white wine vinegar
For the scrambled eggs
- 4 eggs
- 20 g butter
For the Golden apple compote
- 1 diced Golden apple
- 20 g butter
- 60 ml water
- 15 g sugar
To garnish
- 20 g salmon roe
- 60 g Beluga caviar
- Chives
Method
For the potato foam
Boil the potatoes, already peeled and cut into pieces, in salted water. Then blend them with the cooking water, cream and oil, then adjust the salt and pepper. Pass the resulting mixture through the chinois and fill the bottle of a whipped cream siphon, after which load the siphon with two appropriate capsules.
For the sour cream
Blend all ingredients in a blender until smooth and creamy. Keep refrigerated until ready to serve.
For the quail eggs poché
Dip the shellless eggs, one egg at a time, into salted and acidulated boiling water and cook for about 1 minute.
For the scrambled eggs
In a pan with butter, beat the eggs, leaving them slobbery.
For the Golden apple compote
Combine all ingredients in a saucepan and cook on a gentle heat, with a lid, for about 30 minutes.
How to plate it
Compose the dish by alternating ingredients in a Martini bowl, starting with a layer of apples, then arrange a layer of scrambled eggs, a layer of sour cream, a teaspoon of salmon roe, then two quail eggs poché and finally a layer of potato mousse. Garnish with chives and accompany with caviar.