CHEF PIERGIORGIO SIVIERO – EGG ON THE ROCKS

Difficulty: Difficult
Preparation time: 7 days + 4 hours

Ingredients

For the cured egg yolks

• 2 egg yolks
• 500 ml grappa made from white grapes
• 200 ml soy sauce
• 20 g desalted sea lettuce
• NoH2O® Dehydrated White Truffle, to taste

For the sea urchin

• 50 g sea urchin roe
• Mild extra virgin olive oil, to taste
• White pepper, to taste

For the Dover sole à la meunière

• 1 Dover sole
• 30 g soft wheat flour
• 50 ml extra virgin olive oil
• 1 garlic clove
• 10 ml dry white wine
• 10 ml lemon juice
• 25 ml clam juice
• 300 ml mineral water
• 10 g mustard
• 10 ml wild anise extract
• Salt, to taste
• Yellow pepper, to taste

For the crispy pork crackling

• 100 g cleaned pork skin
• Frying oil, as needed
• Salt, to taste

For the crispy sea lettuce

• Sea lettuce, to taste
• Extra virgin olive oil, to taste

For the red prawn stock

• Red prawn heads, to taste
• Shallot, to taste
• Garlic, to taste
• Fresh ginger, to taste
• Celery, to taste
• Carrot, to taste
• Datterini cherry tomatoes, to taste
• Fennel seeds, to taste
• Star anise, to taste
• Chives, to taste

To finish

• Hazelnut Oil Caviaroli®, to taste
• Fresh daikon, to taste

Method

For the cured egg yolks

Bring the grappa, soy sauce and sea lettuce to a gentle simmer and cook for approximately 90 minutes. Allow the marinade to cool completely.

Lightly spray the egg yolks for a few seconds, then immerse them in the cooled marinade. Leave to cure in the refrigerator for 7 days.

Carefully remove the yolks from the marinade, gently pat them dry and keep them at room temperature until ready to serve.

For the sea urchin

Blend 30 g of the sea urchin roe with a drizzle of mild extra virgin olive oil until smooth. Season with white pepper.

Fold in the remaining 20 g of whole sea urchin roe and refrigerate until needed.

For the Dover sole à la meunière

Clean and fillet the Dover sole, lightly dust it with flour and cook in a frying pan with the olive oil and garlic until evenly golden.

Deglaze with the white wine and lemon juice and allow the alcohol to evaporate. Transfer to a 120°C oven for approximately 10 minutes, basting with the clam juice.

While still warm, remove the flesh from the fish and reserve it. Combine the bones and trimmings with the mineral water and simmer for approximately 15 minutes.

Strain the liquid, add the reserved Dover sole flesh and blend with the mustard and wild anise extract until smooth. Season with salt and yellow pepper and keep chilled.

For the crispy pork crackling

Boil the pork skin in salted water for approximately 1 hour.

Drain thoroughly, pat dry and dehydrate in a 90°C oven for approximately 2 hours.

Break the dried skin into small pieces and deep-fry in hot oil until crisp and puffed. Drain on absorbent paper and keep warm.

For the crispy sea lettuce

Rinse the sea lettuce under running water for approximately 2 minutes to remove excess salt.

Dry thoroughly, lightly coat with extra virgin olive oil and toast in a very hot pan until crisp.

For the red prawn stock

Toast the red prawn heads in a saucepan together with the shallot, garlic, ginger, celery, carrot, datterini tomatoes, fennel seeds, star anise and chives.

Cover with water and simmer for approximately 15 minutes.

Strain the stock and reduce until rich, concentrated and lightly syrupy.

To Serve

Place the cured egg yolk in the centre of the plate. Arrange the Dover sole à la meunière and the sea urchin alongside.

Add a few drops of the reduced red prawn stock, the crispy pork crackling and the crispy sea lettuce.

Finish with Hazelnut Oil Caviaroli®, a generous dusting of NoH2O® Dehydrated White Truffle and, if desired, delicate curls of fresh daikon.