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Airy miso, potato and egg

Salvaged potato-miso cream with a poached egg and soy caviar.

Ingredients

200gMilk
50gClarified butter
300gMashed potatoes
20gmiso paste

wild rice crunch
Poached egg
soy caviar

Preparation

  1. Mix the potato with warm milk and stir well together.
  2. Add the miso and clarified butter and whisk until smooth.
  3. Strain the mixture and pour into a siphon.
  4. Charge with two cartridges and keep warm at 65°C.

  1. Briefly warm the poached egg in its packaging in hot water.
  2. Place the egg in the potato cream.
  3. Garnish with the soy caviar and wild rice crunch.