No rating at the moment! Be the first to
Preparation time: 0 minutes
Ingredients (for 4 people) :
- 100ml truffle oilMethod: For the truffle mayonnaise:
- 100ml extra virgin
- olive oil
- 200ml vegetable oil
- 30g cabernet Sauvignon wine vinegar
- 20g truffle trimming, chopped small
- 60g free range egg yolk
- 50ml water
- 4 duck eggs
- 20 hop shoots
- 4 handfuls of wild leaf
- 4 handfuls of flower salad
- Salt & pepper to taste
In a bowl mix the egg yolks, vinegar & 50ml of water with a whisk until the mixture is light & airy.
Mix all the oils together & slowly drizzle into the mixture until it is all incorporated. If the mixture is too thick, add a small amount of hot water.
Season with salt & pepper then add the chopped truffle trimmings.
For the fried duck egg:
Heat a pan and add some oil.
Crack the duck eggs into the pan and cook on both sides for 2-3 minutes.
For the hop shoots, wild leaf and flower salad:
Rinse the hop shoots, wild leaf and flower salad well under cold water.
Cut the hop shoots down to the length of the plate.
Arrange the duck egg, truffle mayonnaise, flower salad, wild leaf and hop shoots on a dish.