The Ugly Duckling

June 5, 2019 Uncategorized

Ingredients

For the potato purée:

500 g (1.10 lb) of yellow potatoes
250 g (0.5 lb) of butter
150 g (0.3 lb) of milk

For the candied lime peel:
1 lime
150 g (0.3 lb) of sugar
1 egg

For the black sauce:
6 g (0.2 oz) of squid ink
0,5g of agar

For the potato purée:
cook 500 g (1.10 lb) of yellow potatoes in unsalted water. When ready, peel them and place them in a blender, adding slowly 250 g (0.5 lb) of butter previously cut into cubes, always stirring and finally incorporate 150 g (0.3 lb) of warm milk. Add salt and lime drops. For the candied lime peel: Remove the green part of a lime, then julienne it. Cook al dente in 50 g (1.7 oz) of sugar and 250 (8.8 oz) grams of water, then drain and immerse into a syrup made with 100 g (3.5 oz) of sugar and 250 g (8.8 oz) grams of water. When ready to serve, add a tablespoon of syrup to a spoonful of water and one drop of lime.

For the black egg:
separate the egg white from the yolk, add 1 g of white squid ink, stir, put on a ladle, add the egg yolk and cook all in boiling water for four minutes.

For the black sauce:
Boil 100 g (3.5 oz) of water, add 5 g (0.2 oz) of squid ink and dissolve 0,5 g of agar.
At the center of the plate place a spoonful of mashed lime, the black egg, contour with caviar, lime zest, and top with lime syrup drops. Once the egg is cut, the yolk will form a new sauce.

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