Fried egg yolk, porcini mushrooms, parmigiano reggiano fondue

Serves 2
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Directions

  1. 1Clean the porcini mushrooms by removing a thin layer of the bottom part and dusting off excess dirt with a firm brush.
  2. 2Clean the porcini mushrooms by removing a thin layer of the bottom part and dusting off excess dirt with a firm brush.
  3. 3Clean the porcini mushrooms by removing a thin layer of the bottom part and dusting off excess dirt with a firm brush.
  4. 4Slice the porcini mushrooms.
  5. 5Slice the porcini mushrooms.
  6. 6Slice the porcini mushrooms.
  7. 7Cook the sliced porcini mushrooms in a non-stick pan with butter and thyme until nicely caramelized.
  8. 8Cook the sliced porcini mushrooms in a non-stick pan with butter and thyme until nicely caramelized.
  9. 9Cook the sliced porcini mushrooms in a non-stick pan with butter and thyme until nicely caramelized.
  10. 10Season the mushrooms with salt and pepper.
  11. 11Season the mushrooms with salt and pepper.
  12. 12Season the mushrooms with salt and pepper.
  13. 13Gently place the egg yolks into breadcrumbs or panko and cover them well.
  14. 14Gently place the egg yolks into breadcrumbs or panko and cover them well.
  15. 15Gently place the egg yolks into breadcrumbs or panko and cover them well.
  16. 16Freeze the covered egg yolks for 3 hours.
  17. 17Freeze the covered egg yolks for 3 hours.
  18. 18Freeze the covered egg yolks for 3 hours.
  19. 19Once ready, fry the frozen egg yolks in 180°C hot frying oil for 2 minutes.
  20. 20Once ready, fry the frozen egg yolks in 180°C hot frying oil for 2 minutes.
  21. 21Once ready, fry the frozen egg yolks in 180°C hot frying oil for 2 minutes.
  22. 22Grate Parmigiano Reggiano cheese.
  23. 23Grate Parmigiano Reggiano cheese.
  24. 24Grate Parmigiano Reggiano cheese.
  25. 25Heat the fresh double cream in a pot until it is boiling.
  26. 26Heat the fresh double cream in a pot until it is boiling.
  27. 27Heat the fresh double cream in a pot until it is boiling.
  28. 28Switch off the heat, add ground black pepper and then the grated parmesan to the cream.
  29. 29Switch off the heat, add ground black pepper and then the grated parmesan to the cream.
  30. 30Switch off the heat, add ground black pepper and then the grated parmesan to the cream.
  31. 31Whisk well until a creamy consistency is reached for the fondue.
  32. 32Whisk well until a creamy consistency is reached for the fondue.
  33. 33Whisk well until a creamy consistency is reached for the fondue.
  34. 34Pour the Parmigiano Reggiano fondue onto a plate as a base.
  35. 35Pour the Parmigiano Reggiano fondue onto a plate as a base.
  36. 36Pour the Parmigiano Reggiano fondue onto a plate as a base.
  37. 37Carefully place the fried egg yolk on top of the fondue.
  38. 38Carefully place the fried egg yolk on top of the fondue.
  39. 39Carefully place the fried egg yolk on top of the fondue.
  40. 40Arrange the cooked porcini mushrooms around the fried egg yolk.
  41. 41Arrange the cooked porcini mushrooms around the fried egg yolk.
  42. 42Arrange the cooked porcini mushrooms around the fried egg yolk.
  43. 43Garnish with edible marigold flowers.
  44. 44Garnish with edible marigold flowers.
  45. 45Garnish with edible marigold flowers.

Ingredients

  • 2 porcini mushrooms
  • 2 porcini mushrooms
  • 2 porcini mushrooms
  • 15 gr butter
  • 15 gr butter
  • 15 gr butter
  • Thyme
  • Thyme
  • Thyme
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 100 gr breadcrumbs or panko
  • 100 gr breadcrumbs or panko
  • 100 gr breadcrumbs or panko
  • 200 ml frying oil
  • 200 ml frying oil
  • 200 ml frying oil
  • 60 gr grated parmigiano reggiano
  • 60 gr grated parmigiano reggiano
  • 60 gr grated parmigiano reggiano
  • 60 gr fresh double cream
  • 60 gr fresh double cream
  • 60 gr fresh double cream
  • Black pepper
  • Black pepper
  • Black pepper
  • Edible flowers
  • Edible flowers
  • Edible flowers

Equipment

firm brushno-stick pantongsbaking traysmall potwhiskplate

Tips

  • For the fried egg yolk, put the yolks gently in the breadcrumbs or panko and cover them well. Freeze for 3 hours before frying.
  • For the Parmigiano Reggiano fondue, heat the double cream until boiling, then remove from heat before adding pepper and parmesan and whisking until creamy.
Fried egg yolk, porcini mushrooms, parmigiano reggiano fondue | Clip Recipe