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

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.