CURED SOFT COOKED EGG

1. Cook the eggs from room temperature at 62°C for 30 minutes. Mix water, salt and vinegar with a turmix. Once the egg is cooked place it in the acid/salty solution for 5 minutes.

TEMPURA

1. Mix all the ingredients and pass through a colander, put the mix on a ½ litre sifon, charge it with one bullet and let it rest for at least 1 hour.

FRIED EGG

1. Pass the egg through the plain flour, taking out the excess of it. Put some of the tempura batter in a small ladle and the egg on top of it and cover the rest of the egg with the batter. Put the tempura covered egg in hot oil at 180 °C and turn it with a spoon so it cooks evenly.
2. Take the egg out of the oil and into a paper towel, season it with truffle salt and black pepper, then cover it with the tomato, mushroom and parsley powder in 3 different parts, so they don’t mix.

POTATO CREAM

1. Peel and wash the potatoes to take out all the dust and put them in a sous vide bag to be sealed 100%. Cook them at 90 °C for 1,5 hours. Take the potatoes out of the bag, pass them through a moulis, add the cold butter in cubes, crush and pass them through a tamis.
2. Warm up milk and cream, and add these to the potato puree by whisking with a flat spoon until all are well-integrated, season. Important to keep it warm.

CHICKEN WING AND PORCINI STOCK

1. Cut the chicken wings in 2 cm segments, discarding the tips of the wings. Warm up the 200 ml of vegetable oil in a rondele and roast the wings until they are nice and brown by turning them constantly. Wash the sundried tomatoes and dry porcini in warm water and chop roughly.
2. When all the wings are seared, take out the excessive fat and add the 100ml of fresh oil, sweat the sliced mushrooms and shallots, then the garlic and sweat all till they’re nice and soft. Add the wings, tomato and porcini, and deglaze it with the Sherry vinegar and reduce a for second, then add the Sherry and do the same. Add water and thyme, and bring up to a boil.
3. Reduce the heat and cook it slowly for 2 hours. After the first hour start to take out the fat and impurities that come up of the stock. Add the fresh tarragon and let it infuse for 30 minutes. Pass all through a fine sieve.

BLANCHED SHALLOTS

1. Blanch the shallots from cold water, then strain and cool down.

WILD SPINACH AND MUSHROOMS

1. Slice the mushrooms very thin with a mandolin just before serving. Wash the baby spinach well and dry. Season it all with beurre noissette, salt and pepper.

PRESENTATION

1. In a concave hot plate place a spoon of potato cream and cover it with the chicken juice. Place the seasoned egg on top and dress it with the chervil, spinach leaves and mushrooms.