Poached egg with candied button mushrooms, Serrano ham tuile from Chef Nicolas ROTA
Poached egg with candied button mushrooms, Serrano ham tuile from Chef Nicolas ROTA
Ingredients for 4 persons
● 250 gr of button mushrooms
● 1 small shallot
● 1 small clove of garlic
● 6 organic eggs
● 20 cl of crème fraîche
● Olive oil
● Salt and Pepper
● 3 slices of Serrano ham
● 1 bottle of fresh herb
Progress
Make the Serrano ham tiles. Place the finely cut slices of Serrano ham between two sheets of parchment paper and between two baking sheets. Place the trays in the oven at 200°C for around 10 minutes.
Wash and peel the button mushrooms, garlic and shallot.
Take one large mushroom per person, cut it into 3 large cutlets and reserve the rest in lemon water. Proceed with the mushrooms, as with the Serrano ham, without forgetting a drizzle of olive oil and seasoning both sides of the mushrooms.
Heat the water and the white alcohol vinegar and prepare a chicken neck with cold water, a plate with absorbent paper.
Cut the remaining button mushrooms into 6 and brown them in a pan with a little olive oil, the shallot and the minced garlic clove, seasoned. Take a third of the mushrooms and mix them with liquid cream, adjust the seasoning and keep warm.
Poach the eggs in a pot of lightly vinegared water. Once cooked, put them to cool in a bowl of cold water then place them on a plate with absorbent paper.
Remove the candied mushrooms and Serrano ham tiles from the oven.
Dressage
Place the escalope mushrooms in a ramekin, then add the poached egg. Arrange the mushroom cutlets nicely, cover the egg with the mushroom cream, then put in the hot oven for a few minutes.
Sort the ramekins from the oven, then arrange the Serrano ham chips. To finish, decorate with a few plumes of fresh herbs.
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Poached egg with candied button mushrooms, Serrano ham tuile from Chef Nicolas ROTA
Ingredients for 4 persons
● 250 gr of button mushrooms
● 1 small shallot
● 1 small clove of garlic
● 6 organic eggs
● 20 cl of crème fraîche
● Olive oil
● Salt and Pepper
● 3 slices of Serrano ham
● 1 bottle of fresh herb
Progress
Make the Serrano ham tiles. Place the finely cut slices of Serrano ham between two sheets of parchment paper and between two baking sheets. Place the trays in the oven at 200°C for around 10 minutes.
Wash and peel the button mushrooms, garlic and shallot.
Take one large mushroom per person, cut it into 3 large cutlets and reserve the rest in lemon water. Proceed with the mushrooms, as with the Serrano ham, without forgetting a drizzle of olive oil and seasoning both sides of the mushrooms.
Heat the water and the white alcohol vinegar and prepare a chicken neck with cold water, a plate with absorbent paper.
Cut the remaining button mushrooms into 6 and brown them in a pan with a little olive oil, the shallot and the minced garlic clove, seasoned. Take a third of the mushrooms and mix them with liquid cream, adjust the seasoning and keep warm.
Poach the eggs in a pot of lightly vinegared water. Once cooked, put them to cool in a bowl of cold water then place them on a plate with absorbent paper.
Remove the candied mushrooms and Serrano ham tiles from the oven.
Dressage
Place the escalope mushrooms in a ramekin, then add the poached egg. Arrange the mushroom cutlets nicely, cover the egg with the mushroom cream, then put in the hot oven for a few minutes.
Sort the ramekins from the oven, then arrange the Serrano ham chips. To finish, decorate with a few plumes of fresh herbs.