Seafood Egg - Chef Piergiorgio Siviero

Ingredients

FOR THE YOLKS

• Noh2O® Tartuflanghe Dehydrated White Truffle
• Hazelnut oil caviaroli
• Wakame seaweed Perlage®
• Pork cracklings
• 20 g desalted sea lettuce
• 200 ml soy sauce
• 500 ml White Grape Grappa
• 2 Eggs, yolk

FOR THE HEDGEHOG

• Almond extra virgin olive oil
• 50 g Sea urchin pulp

FOR THE MILLER

• 300 ml Water
• 10 ml Dry white wine
• 10 ml Lemon juice
• 10 ml Wild Anise Extraction
• 10 g Mustard
• 1 clove garlic
• 30 g Weak flour
• 50 ml extra virgin olive oil
• 25 ml Clam water
• 1 Sole

FOR THE FRIED PORK CRACKLINGS

• 100 g Cleaned pork skin

FOR THE RED SHRIMP HEADS COMIC

• Fennel seeds
• Star anise
• Shallot
• Garlic
• Ginger
• Chives
• Datterini tomatoes
• Carrot
• Celery
• Pink shrimp heads

Procedure

For the egg yolks
Place the grappa, soy sauce, and seaweed in a saucepan over low heat and simmer for about 90 minutes. Remove from heat and let cool. Steam the egg yolks for 10 seconds and then add them to the liquid. Marinate for 7 days. Drain the egg yolks and pat them dry. Serve at room temperature.

For the hedgehog
Blend 30 g of sea urchin with the oil, season with white pepper, add the remaining 20 g of whole pulp to this mixture, keep refrigerated until ready to serve.

For the miller's wife
Gut the sole. Wash thoroughly and pat dry. Flour the sole and cook it in a pan with oil and garlic, browning the sides well. Deglaze with wine and lemon juice and let it evaporate. Bake the pan at 120°C for 10 minutes, basting with clam juice.
While hot, remove the flesh from the sole, setting the flesh aside. Add about 300 ml of mineral water to the bones and trimmings and boil for 15 minutes. Strain and add the flesh. Blend everything together with a teaspoon of mustard and the wild anise extract. Season with salt and yellow pepper. Keep refrigerated.

For the fried pork cracklings
Boil the pork skin for 1 hour in salted water. Drain, pat dry, and dry at 90°C for about 2 hours. Break into small pieces. Fry the pork cracklings in hot oil, drain, and dry in a warm place.

For the seaweed
Desalt the seaweed in running water for 2 minutes. Drain and pat dry. Lightly oil the seaweed and toast it in a hot pan on both sides until crispy.

For the red shrimp head stock
Make a stock by toasting all the ingredients in a saucepan, then cover with water and boil for 15 minutes. Then reduce the stock until it becomes a thick, concentrated liquid with toasted notes.

Plating

Place the egg yolk in the center of the plate, and drizzle the sole meunière and sea urchin all around. Alternate with a few drops of toasted shrimp. Arrange the cracklings and crispy seaweed on top. Garnish with seaweed and hazelnut caviar. Garnish with noh2O® Tartuflanghe dried white truffle. Garnish with a few curls of plain daikon radish, if desired.

Source: Exquisite Italy