Dwarf peas, egg yolk with onion and vanilla

Guisantes lagrima a la parrilla con una yema de huevo encebollada y vainilla
Nerua
Chef: Josean Alija
Country: España
City: 48001 Bilbao(Vizcaya)
Address: Abandoibarra Etorbidea, 2
(+34) 944239333

This is undoubtedly the most original dish of peas that we have discovered in all of our lives. First, it stands apart for the sublime quality of the raw material. Small pieces are selected, one by one – the dwarf peas having an unequalled exquisiteness to them. The remarkably fresh peas from the Basque country we use maintain all their natural identity, with a vegetal, herbaceous and refreshing flavor… conveying all their luscious green qualities. They are practically raw –raw and hot–, simply impregnated with a touch of smoke, adding rustic notes to the nature of the vegetable. Since they are served almost raw, the floury texture is minimized: al dente, bursting, releasing a sensation as if they were hollow. The sweet, aromatic dressing, a substantial mixture of egg yolks, slow-cooked onion juices and vanilla, adds an artistic plus to the dish. The sweetness subtly reinforces the nuanced honey-like characteristic of this beautiful delicacy, giving the impression that you are eating a “green risotto bursting with creaminess” (metaphors notwithstanding).



The Recipe



Ingredients
For the onion broth

  • 3500 g red onion
  • A pinch of fine salt
  • A pinch of sugar

For the egg yolk with onion and vanilla

  • 400 g boiled egg yolks (very important to free them completely free of the whites).
  • 100 g of red onion broth, seasoned.
  • 2 g vanilla beans

Method
PEAS:

Select the smallest peas available, preferably dwarf peas or, in their absence, medium sized ones.
Choose large pea pods that have a beautiful color to them. Wash thoroughly.
Place the peas in metal mesh and smoke them. There is no exact time for this process, it is simply a question of making several attempts – it takes approximately 12 minutes with a high intensity of smoke.
Once smoked, place the peas on a tray and heat them along with a few drops of kalamata olive oil, adjust seasoning with salt and sugar. The pure flavor of peas with smoked notes.

ONION BROTH

Peel the onion and place in the Gastronorm seasoned with the fine salt and sugar. Place in an oven at 110ºC/230ºF for 5-6 hours to release all the juices.
Remove from the oven and strain the resulting broth through a fine sieve.

BOILED EGG

To cook the egg
The eggs must be very fresh.
Leave them at room temperature for 15 minutes or submerge them in lukewarm water.
The temperature of the Roner should be 62ºC/143.6ºF.
For eggs weighing 50 grams, cook for 38 minutes.

For the egg yolk with onion and vanilla
Combine all the ingredients and salt to taste. Very carefully heat in a pot. Keep the salt levels low.

FINISHING:

Cover the base of a medium sized, hot deep dish with the mixture of egg yolk, onion broth and vanilla, then scatter the peas on top. Serve immediately, it cools rapidly.

 

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