Poached egg, calçot consommé and Comté cheese tempura
Legend has it that in the late 19th century, in Valls, a farmer decided to burn all his old onions, but instead of throwing them away, he decided to eat the insides. Can you imagine his surprise when he saw that those old onions had acquired a sweet flavor and a hint of char?
Preparation: 1h Cooking: 50m Recipe for 4 people.
Poached egg
4 eggs, 0.5 liters of water, 0.001 liters of white vinegar
Bring the water to a boil. Add the vinegar.
Lower the temperature, cook the poached eggs.
Calçots consommé
- 1 kg of calçots, 0.01 liters of white wine, 1 liter of chicken broth, 0.01 liters of red wine, 0.01 liters of olive oil, 0.01 liters of pasteurized egg white
Cut the calçots into small pieces. Sauté in white wine. Add the white and red wine. Let it reduce. Moisten with chicken stock. Strain and set aside.
Whisk the egg whites and clarify the calçot broth.
Cheese Tempura Comté
- 0.01 liters of vodka
- 0.002 kg of bicarbonate of soda
- 0.1 kg of rice flour
- 0.1 kg of flour
- 0.001 kg of salt
- 0.03 kg of sugar
- 0.1 liters of sparkling water
- 0.3 kg of Comté cheese
Mix all the liquid ingredients. Then add the dry ingredients. Finally, add the cheese. Set aside.
1 unit of sprouts
Place the poached egg in a shallow bowl. Serve the consommé. Top with the cheese tempura. Finish with the sprouts.
