DE
RUOrganic egg yolk with cauliflower and caviar
Recipe recommendation from star chef Gerhard Wieser
Gerhard Wieser is a star chef at the “Castel Finedining” restaurant, Hotel Castel in South Tyrol
“Royal Caviar always stands for quality and punctuality!”
Star chef Gerhard Wieser
Ingredients for “Organic egg yolk with cauliflower and caviar” (serves 8)
Buttermilk jelly
- 200 ml buttermilk
- 2 slices ginger
- ½ lemon grass stalk, crushed
- 1 g agar agar
- Salt
Confit cauliflower
- 600 g cauliflower
- 200 g clarified butter
- Salt
Cauliflower foam
- 300 g cauliflower scraps
- 100 g brown butter
- 1 tablespoon crème fraîche
- 70 g cream
- 1 tsp. xantana
- Lemon
- Salt
Confit egg yolk
- 8 egg yolks
- 400 ml rapeseed oil to confit
- Salt
- Fleur de sel (salt flower)
Dried egg yolk
- 3 egg yolks
- 140 g salt
- 60 g sugar
- Lemon zest
Garnish
- 8 tbsp panko crumbs, roasted in butter
- 8 tbsp caviar
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Preparation (recipe for 8 people)
Buttermilk jelly
Boil the buttermilk with the ginger and lemongrass stalk. Strain through a fine sieve. Bring the clarified buttermilk to the boil with agar agar and salt to taste. Pour the hot liquid about 1 cm high onto a small plate and chill. Allow the buttermilk jelly to set and cut into 1 cm x 1 cm cubes.
Confit cauliflower
Clean the cauliflower, remove the green leaves and cut into approx. 1 cm florets.Steam the cauliflower florets with clarified butter in a vacuum at 100 °C steam for 7 minutes.
Cauliflower mousse
Steam the leftover cauliflower with the brown butter in a vacuum at 100 °C steam for 35 minutes. Blend the cauliflower, crème fraîche, cream, xantana, lemon, salt and black pepper in the Thermomixer at 70 °C for 5 minutes. Pour into espuma bottle and add a gas cap. Keep warm in the heating cabinet at 70 °C.
Confit egg yolk
Divide the rapeseed oil into 8 coffee cups, add the egg yolks to the oil and set aside.
Dried egg yolk
Mix the salt, sugar and lemon zest, spread on a plate, place the egg yolks on top of the salt mixture and leave to marinate in the fridge for 2 days. Dry the marinated egg yolks in a convection oven at 53 °C for 12 hours and set aside.
Finishing
Pour boiling water over the egg yolks and confit in it for 12 to 16 minutes. Remove the yolks from the oil and water mixture with a spoon, season with salt, sprinkle with fleur de sel and place in a warmed plate. Add the buttermilk jelly and the confit cauliflower florets. Drizzle the cauliflower spuma on top, garnish with the toasted panko crumbs and caviar. Grate the dried egg yolk onto the dish with the Microplane and serve.