Cold egg

14th Jun 2023

Cold egg

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Meat dishes Seafood dishes Influencer
  • Main Ingredients: smoked salmon, egg
  • Serving Size: 4

For the citrusy smoked salmon broth

Ingredients

  • 80 g Smoked salmon
  • 200 g Water
  • 20 g Gluten free Soy Sauce
  • 15 g Lemon juice
  • 0.3 g Xanthan gum

Directions

  1. Mince the salmon, add it to the indicated quantity of water, and bring to a boil over a low flame for 15 minutes. Remove from heat and let sit for 15 minute.
  2. Strain the salmon broth through a cheesecloth, then through a paper towel to obtain a clear broth of about 100 g.
  3. Add Soy Sauce(GanJang) and lemon juice.
  4. Dissolve the xanthan gum with an electric blender until no lumps remain, then remove the air by vacuum sealing it; set aside.

For the cold boiled egg

Ingredients

  • 4 ea Hen’s egg (each 65g)
  • Water
  • Salt

Directions

  1. Cook the eggs in salted water at 64ºC for 45 minutes.
  2. Remove from water and refrigerate.

For the fried black and white sesame seed

Ingredients

  • 15 g Black sesame seeds
  • 5 g White sesame seeds
  • 100 g Sunflower oil
  • Salt

Directions

  1. Add sesame seeds to a frying pan with sunflower oil and stir-fry.
  2. When the white sesame seeds start browning, drain and remove the excess oil using a paper towel.
  3. Sprinkle salt and set aside.

For the tofu and salmon cubes

Ingredients

  • 1 piece Fresh tofu (50g per piece)
  • 1 piece Fresh salmon (200g per piece)

Directions

  1. Cut 8 cubes of tofu (2cm) and set aside in the refrigerator.
  2. Remove the skin and bones from the salmon and cut it into 24 cubes (1.5cm) and set aside in the refrigerator.

Presentation

Ingredients

  • 8 leaf Fresh mint
  • 8 leaf Fresh basil
  • 8 leaf Fresh chervil
  • 4 Red shiso sprouts
  • 4 Green shiso sprouts
  • 1 ea Lemon
  • Salt flakes
  • 40 g Gluten free Soy Sauce
  • 5 g Gochujang, Korean Chili Paste
  • 60 g Salmon roe

Directions

  1. Mix the smoked salmon broth with the salmon roe.
  2. Marinate the cubes of fresh salmon in Soy Sauce(GanJang) for 3 minutes.
  3. Peel the eggs one by one in the salted water. Drain them and dry over kitchen paper towels.
  4. Place one egg in the center of a soup dish. On each side of this place a cube of tofu.
  5. Cover the base of the dish with the salmon broth and roe.
  6. On top of each tofu cube place a dot of Hot Pepper Paste(GochuJang). On one of these, place a red shiso sprout and on the other a green shiso sprout.
  7. Distribute around the egg 6 cubes of marinated salmon, and over this randomly place the fresh herbs.
  8. Scatter some salt flakes and the fried black and white sesame seeds over the egg.
  9. Finish off with a little bit of grated lemon rind over the egg and serve.

TIP:   The mushrooms may vary by season.

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