📝 About This Recipe
This avant-garde starter reimagines the humble leek and egg through the lens of modernist technique, contrasting the velvet-like texture of a slow-cooked yolk with the primal, smoky intensity of vegetable carbon. The dish celebrates the 'umami' of scorched alliums, balanced by a luxurious truffle-infused cream and the crisp snap of pickled mustard seeds. It is a masterclass in texture and temperature, designed to evoke the comforting aroma of a winter hearth in a refined, fine-dining format.
🥗 Ingredients
The Sous-vide Eggs
- 4 large Organic Farm Eggs (freshest possible, at room temperature)
- 100 ml Extra Virgin Olive Oil (for bagging)
Carbonized Leek Ash & Puree
- 3 pieces Large Leeks (dark green tops separated from white bottoms)
- 50 g Unsalted Butter (cubed and chilled)
- 50 ml Heavy Cream
- 1 teaspoon Maldon Sea Salt (to taste)
Truffle Emulsion & Garnish
- 1 tablespoon Black Truffle Oil (high quality)
- 100 g Crème Fraîche
- 2 teaspoons Pickled Mustard Seeds (for acidity and pop)
- 1 handful Micro-Bull's Blood or Chervil (for plating)
- 2 slices Brioche Bread (cut into thin batons and toasted)
👨🍳 Instructions
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1
Preheat your sous-vide water bath to exactly 64°C (147.2°F). This precise temperature ensures the yolk reaches a jam-like, 'custard' consistency while the white remains loose.
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2
Carefully separate the egg yolks from the whites. Place each yolk into a small individual vacuum bag or a high-quality zip-lock bag with a tablespoon of olive oil to prevent sticking. Use the water displacement method to seal them without crushing the yolks.
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3
Lower the yolks into the water bath and cook for 45 minutes. This slow-poaching process transforms the proteins into a luxurious, spreadable texture.
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4
While the eggs cook, prepare the carbonized element. Take the dark green tops of the leeks and place them on a baking sheet. Roast at 230°C (450°F) until completely black, brittle, and charred through (about 20-25 minutes).
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5
Once the leek tops are carbonized, let them cool, then grind them into a fine black dust using a spice grinder or mortar and pestle. Pass through a fine-mesh sieve and set aside.
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6
For the leek puree, thinly slice the white parts of the leeks. Sauté them in a pan with butter over low heat until completely soft and translucent, ensuring they do not brown.
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7
Add the heavy cream to the softened white leeks and simmer for 5 minutes. Transfer to a high-speed blender and process until completely smooth. Season with salt and keep warm.
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8
Prepare the truffle emulsion by whisking the crème fraîche with the truffle oil and a pinch of salt until slightly aerated and stiff peaks form.
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9
To plate, place a generous spoonful of the white leek puree in the center of a shallow, warmed bowl. Use the back of the spoon to create a small well.
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10
Carefully remove a yolk from its bag and place it into the well of the puree. Be extremely gentle as the yolk is delicate.
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11
Using a small sifter, dust one half of the yolk with the carbonized leek ash, creating a striking black-and-gold contrast.
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12
Dot the truffle emulsion around the plate and garnish with pickled mustard seeds, micro-greens, and a final sprinkle of Maldon salt.
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13
Serve immediately with toasted brioche batons on the side for dipping into the yolk.
💡 Chef's Tips
Ensure the eggs are at room temperature before starting to avoid thermal shock. If you don't have a vacuum sealer, use the 'water displacement' method with BPA-free freezer bags. Don't be afraid of the leek ash; it should be completely black to provide the correct smoky, slightly bitter flavor profile. Pass the leek puree through a chinois or fine chinois for that signature 'fine dining' silkiness. Use a timer for the yolks—even 5 minutes extra can change the viscosity from jammy to solid.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Champagne or a dry Chenin Blanc to cut through the richness of the yolk. Serve as a standalone starter in a multi-course tasting menu. Accompany with a side of lightly charred asparagus for extra seasonal texture. For an ultra-luxe version, shave fresh black winter truffles over the dish at the table.