Low-temperature egg over crushed potatoes with onion consommé
Chef: Sergio Bartard
Country: España
City: Sant Cugat del Valles (Barcelona)
Address: LLuis Compagnys, 50
(+34) 670953327The capacity for synthesis, simplicity and purity are patent in this modern delight, expressing ancestral and modest flavors in a highly intelligent and natural manner. It would be hard to get more out of such a cheap and traditional formula. Red onion consommé, some potatoes, flattened and powerfully impregnated with oil and astonishingly flavorful low-temperature egg; everything in perfect proportions thanks to the privileged sense of good taste and balance of this new and talented chef: Sergio Bartard.
The Recipe
Low-temperature egg over crushed potatoes with onion consommé
Ingredients
- 1 Egg
- 1 Potato
- 10 Red Zalla onions
- Hibiscus salt
- Cumin
- Extra Virgin olive oil
- Maldon salt
- Dill
Method
For the low-temperature egg:
Place the egg, still in the shell, in the Roner at 62ºC/144ºF for 40 minutes.
For the bed of flattened potatoes:
Peel the potatoes, cut into pieces and cook in extra virgin olive oil at no more than 80ºC/176ºF. Crush the potato, add a dash of ground cumin, Maldon salt and virgin olive oil.
For the red onion consommé:
Place 10 peeled red onions in a pot and cover with water. Leave to simmer over low heat for 48 hours. Strain and adjust the salt.
Place a small amount of the potato at the center of a place, leaving a hole in the middle for the egg, which we will remove from its shell.
Season with a dash of hibiscus salt and a bit of chopped dill.
To finish, serve the red onion broth in the same dish.
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