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Skrei with egg preparations

The culinary advisors of HANOS Eindhoven have created this delicious dish especially for Easter.

Ingredients

skrei fillet
Sesame oil

0.5Onion
80mlChef Liquid concentrate langoustine
1Garlic clove
3MG Chardonnay reserva
20mlchardonnay vinegar
7gLecite emulsification
1lChanty Chef cream 19%

Tomasu soy sauce
10Eggs

5Eggs
BBQ oak smoking chips
Gangnam Tops
trout caviar

Preparation

  1. Place the skrei fillet with some sesame oil in a vacuum bag and vacuum seal it, then cook it in a warm water bath at 50°C for 35 minutes.

  1. Sauté the onion and garlic lightly, deglaze with white wine, and reduce by half.
  2. Add the langoustine concentrate, chanty chef 19%, and chardonnay vinegar and let the sauce boil for 2 minutes.
  3. Add the lecite and foam up the sauce.

  1. Separate the eggs and place the yolks in a bath of soy sauce for 4 hours. After 4 hours, carefully remove the yolks from the soy sauce and break open the outer membrane, remove it, and collect the rest of the yolk.
  2. Stir everything well until you have a smooth cream.

  1. Boil the eggs for 5 minutes and cool them under cold water, peel the eggs and use only the yolk.
  2. Place them in the smoker and smoke the yolks for 20 minutes.
  3. Then press the yolks through a sieve to make a powder.

  1. Take a deep plate and place the sous-vide cooked skrei in it.
  2. Take a ring mold the size of an egg yolk and place it on the skrei. Fill it with trout caviar and pipe the egg yolk cream over it.
  3. Spoon the airy langoustine sauce around the skrei.
  4. Sprinkle the whole with smoked egg yolk powder and garnish with gangnam tops.
  5. This gives the dish a top view appearance of an egg, making it a beautiful intermediate course for Easter!