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. 2Slice the porcini mushrooms.
  3. 3Cook the sliced porcini mushrooms in a non-stick pan with butter and thyme until nicely caramelized.
  4. 4Season the mushrooms with salt and pepper.
  5. 5Gently place the egg yolks into breadcrumbs or panko and cover them well.
  6. 6Freeze the covered egg yolks for 3 hours.
  7. 7Once ready, fry the frozen egg yolks in 180°C hot frying oil for 2 minutes.
  8. 8Grate Parmigiano Reggiano cheese.
  9. 9Heat the fresh double cream in a pot until it is boiling.
  10. 10Switch off the heat, add ground black pepper and then the grated parmesan to the cream.
  11. 11Whisk well until a creamy consistency is reached for the fondue.
  12. 12Pour the Parmigiano Reggiano fondue onto a plate as a base.
  13. 13Carefully place the fried egg yolk on top of the fondue.
  14. 14Arrange the cooked porcini mushrooms around the fried egg yolk.
  15. 15Garnish with edible marigold flowers.

Ingredients

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

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