INGREDIENTS

Perfect Poached Egg

2 Medium eggs (free range)
3 oz Sunchoke puree
4 oz Wild mushrooms assortment (or Shitake, oyster and/or cremini)
1 Périgord or Burgundy truffle, optional
1 oz Pea tendrils / pea shoots
1 Lemon (zest & juice)
0.5 fl oz Grapeseed oil
1 oz Unsalted butter
2 fl oz Mushroom stock (see recipe below)
1 Garlic clove
Fresh thyme, as needed
Extra virgin olive oil, as needed
Maldon sea salt, as needed
Kosher salt, as needed
Fresh ground white pepper, as needed

Sunchokes Purée

3 oz Sunchokes (washed, brushed; leave skin on)
1 oz Shallots (peeled & sliced finely)
0.5 fl oz Extra virgin olive oil
1 fl oz Vegetable stock
1 fl oz Heavy cream
0.5 oz Unsalted butter
1 sprig Fresh thyme
Kosher salt, as needed
Fresh ground white pepper, as needed

Mushroom Stock

3 oz Mushrooms (cremini or white)
3 fl oz Vegetable stock
0.5 fl oz Grapeseed oil
0.5 oz Unsalted butter
0.5 oz Unsalted butter (for finishing the sauce)
1 sprig Fresh thyme
Kosher salt, as needed
Fresh ground white pepper, as needed

INSTRUCTIONS

For the Sunchoke Purée: Brush clean the sunchokes in cold water; sprinkle the olive oil all over them. Roast at 375°F on a tray till tender for about 15-20 minutes. Sweat the shallots in olive oil gently without browning. Add the vegetable stock, and reduce till reduced. Add the heavy cream and cook gently, simmering, until there is a “coating” around the sunchokes.

Pass through a food processor/ blender, till a smooth consistency—the smoother the better. Taste, adjusting the seasoning as needed. Reserve in a small pan with plastic wrap on the to avoid a “skin” from forming.
For the Mushroom Stock: Brush clean the mushrooms in cold water, quickly, so the mushrooms don’t absorb much water. Slice the mushrooms finely. In a small pan, add grapeseed oil with the butter, and sweat the mushrooms till the water is evaporated to concentrate the flavors.

Add the thyme, and a bit of garlic if desired. Add the water and cook, simmering, for about 15-20 minutes. Pass the mixture through a chinois or fine strainer, reserving the cooking liquor in a small pan ready for emulsifying later with some cold butter.
Perfect Poached Egg Preparation: Program your circulator to 147.2°F. Once water is at temperature, place eggs in the water using a pasta basket and cook for 45 minutes. You will have the perfect poached egg; a nice runny yolk and a light egg white on the outside.
For the Presentation: Sautee the mushrooms in a hot pan with grapeseed oil first, then unsalted butter. Add salt and pepper and reserve on a tray with a small colander to drain the excess juices. Keep that cooking liquor to add later to your final sauce emulsion base. Heat up the puree of sunchokes, and place in the middle of the plate. Sprinkle the wild mushrooms all around.

Crack the eggs on a tray with a kitchen towel to create a “duvet” for the egg, as it will be delicate. Use a large serving spoon to gently cradle the egg and remove any excess cooked egg, so that you end up with the perfect “sphered” cooked egg. Place the egg in the center of the plate, just over the puree.

Heat up the emulsion base, and with a small stick blender, add a cold knob of butter and gently emulsify, creating small bubbles. Pour gently around the plate. Finish the dish with a sprinkle of Maldon sea salt on the egg and a drizzle of olive oil (a lemon-infused olive oil, if available, would be lovely). Finish the plate with freshly sliced truffles and the pea tendrils.

INGREDIENTS

Perfect Poached Egg

2 Medium eggs (free range)
100 g Sunchoke puree
150 g Wild mushrooms assortment (or shitake, oyster and/or cremini)
1 Périgord or Burgundy truffle, optional
20 g Pea tendrils / pea shoots
1 Lemon (zest & juice)
10 ml Grapeseed oil
10 g Unsalted butter
20 ml Mushroom stock (see recipe below)
1 Garlic clove
Fresh thyme, as needed
Extra virgin olive oil, as needed
Maldon sea salt, as needed
Kosher salt, as needed
Fresh ground white pepper, as needed

Sunchokes Purée

100 g Sunchokes (washed, brushed; leave skin on)
20 g Shallots (peeled & sliced finely)
10 ml Extra virgin olive oil
30 ml Vegetable stock
30 ml Heavy cream
10 g Unsalted butter
1 sprig Fresh thyme
Kosher salt, as needed
Fresh ground white pepper, as needed

Mushroom Stock

100 g Mushrooms (cremini or white)
100 ml Vegetable stock
10 ml Grapeseed oil
10 g Unsalted butter
10 g Unsalted butter (for finishing the sauce)
1 sprig Fresh thyme
Kosher salt, as needed
Fresh ground white pepper, as needed

INSTRUCTIONS

For the Sunchoke Purée: Brush clean the sunchokes in cold water; sprinkle the olive oil all over them. Roast at 180°C on a tray till tender for about 15-20 minutes. Sweat the shallots in olive oil gently without browning. Add the vegetable stock, and reduce till reduced. Add the heavy cream and cook gently, simmering, until there is a “coating” around the sunchokes.

Pass through a food processor/ blender, till a smooth consistency—the smoother the better. Taste, adjusting the seasoning as needed. Reserve in a small pan with plastic wrap on the to avoid a “skin” from forming.
For the Mushroom Stock: Brush clean the mushrooms in cold water, quickly, so the mushrooms don’t absorb much water. Slice the mushrooms finely. In a small pan, add grapeseed oil with the butter, and sweat the mushrooms till the water is evaporated to concentrate the flavors.

Add the thyme, and a bit of garlic if desired. Add the water and cook, simmering, for about 15-20 minutes. Pass the mixture through a chinois or fine strainer, reserving the cooking liquor in a small pan ready for emulsifying later with some cold butter.
Perfect Poached Egg Preparation: Program your circulator to 64°C. Once water is at temperature, place eggs in the water using a pasta basket and cook for 45 minutes. You will have the perfect poached egg; a nice runny yolk and a light egg white on the outside.
For the Presentation: Sautee the mushrooms in a hot pan with grapeseed oil first, then unsalted butter. Add salt and pepper and reserve on a tray with a small colander to drain the excess juices. Keep that cooking liquor to add later to your final sauce emulsion base. Heat up the puree of sunchokes, and place in the middle of the plate. Sprinkle the wild mushrooms all around.

Crack the eggs on a tray with a kitchen towel to create a “duvet” for the egg, as it will be delicate. Use a large serving spoon to gently cradle the egg and remove any excess cooked egg, so that you end up with the perfect “sphered” cooked egg. Place the egg in the center of the plate, just over the puree.

Heat up the emulsion base, and with a small stick blender, add a cold knob of butter and gently emulsify, creating small bubbles. Pour gently around the plate. Finish the dish with a sprinkle of Maldon sea salt on the egg and a drizzle of olive oil (a lemon-infused olive oil, if available, would be lovely). Finish the plate with freshly sliced truffles and the pea tendrils.

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