Low temperature poached eggs, clams and peas with airy green sauce

60 min
Type of dish: Eggs, Shellfish
Allergens
Eggs
Eggs
Fish
Fish
Molluscs
Molluscs
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Peas 0.5 kg
Giant clam 0.5 kg
Txakoli 0.05 l
Fumet 1.0 l
Agar - agar 0.002 kg
Salt flakes 2.0 g
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration

For the low temperature eggs:

  • Poach the eggs in the Roner sous-vide cooker at 65°C for 45 minutes.
  • Cool in plenty of iced water and set aside.

For the clams:

  • Open the clams with some txakoli or other white wine, then add fumet, a bay leaf and some black peppercorns. The clams should be a little raw as they will be heated up before plating up.
  • Set aside the clams and broth separately.
  • Add 0.5 litres of fumet then strain through a fine sieve and separate into two halves: one for the clam sauce and the other for the green sauce foam.

For the clam sauce:

  • Add 1.5 g of agar-agar for every 0.250 l of broth, boil everything together and leave to cool until it thickens.
  •  Then cover the clams and keep in the refrigerator.

For the peas:

  • Open the pods and remove the peas without their stem.
  • Blanch them in some fumet, and then cool.

HOW TO SERVE

  • Heat the egg up in warm water and remove the shell.
  • Warm up the clams together with the sauce without overcooking them.
  • Prepare the parsley foam with the help of a turmix and let stand for a minute.
  • Pour some sauce in the centre of a bowl and place the poached egg on top.
  • Place the peas around the egg and the clams in between.
  • Decorate with the clam foam, parsley and rosemary flowers.
  • Add Maldon salt to the egg.
Nutritional information (1 portion)
Fiber 14.29 g
Saturates 22.12 g
Monounsaturated fatty acids 11.76 g
Polyunsaturated fatty acids 56.57 g
Cholesterol 236.16 mg
Calcium 510.98 mg
Iron 10.03 mg
Zinc 4.38 mg
Vitamin A 414.44 ug
Vitamin C 83.97 g
Folic acid 336.81 ug
Salt (Sodium) 795.04 mg
Sugars 22.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.