I’ve been in Ireland for two weeks now, and let me tell you, the food here has been incredible. Everything is local, they use no hormones or antibiotics in their meat, everything is very seasonal. At the beginning of the trip, I took a day-long cooking class from Stephen Gibson, chef and co-owner of Pichet in Dublin. It was an incredible class, and Stephen was extremely friendly and I learned all kinds of great random tips about professional cooking. He was also kind enough to let me blog the recipes we learned, so here is the first of them. It’s a great breakfast dish, which I can’t wait to get home and cook for a nice Sunday brunch.
First, peel the asparagus, though this is for appearance only. If you’re feeling lazy, feel free to ignore this step.
Then blanch the asparagus in salted boiling water for 1 minute, then cool off under cold running water so it stops the cooking.
Next, bring the water back to a boil, and add some vinegar. Crack the eggs and gently pour them into the boiling water to poach for 2-3 minutes. Remove and place in an ice water bath to stop cooking.
Dry the egg, cut off the white ‘tail’, being sure not to cut into the yolk, and coat the egg first in flour, shaking off excess flour, then an egg wash, then panko bread crumbs. If you want some more flavor, feel free to add curry powder or other seasonings to the flour. I’m definitely giving that version a try when I next cook this. Set the prepared egg aside until ready to fry.
Next, make the hazelnut emulsion. I don’t have any photos of this, so you’ll have to trust me. Place the egg yolk, vinegar, and mustard in a blender. Slowly pour in the hazelnut and vegetable oils with the blender running to create an emulsion. Add salt and pepper and chicken veloute. Once the sauce is done, deep fry your poached eggs.
Finish everything off by melting some butter in a pan and warming the asparagus in it.
Grate parmesan over the asparagus, then remove to the center of a plate. Pour some of the parmesan butter from the pan over the asparagus, place the fried egg on top, arrange pea shoots around everything, and place a dollop of the emulsion onto the plate. Place ham around everything and serve.
Green Asparagus, Crispy Poached Egg, and Hazelnut Emulsion
- 2 bunches green asparagus
- 4 eggs
- 100 g flour
- 50 ml egg wash
- 100 g Panko breadcrumbs
- 50 g pasteurized egg yolk
- 1 tablespoon white vinegar + extra for poaching
- 1 tablespoon Dijon mustard
- 200 ml hazelnut oil
- 200 ml sunflower oil
- 50 ml chicken veloute
- 100 g butter
- 100 g parmesan
- 1 bunch pea shoots
- 80 g sliced ham
Bring a pot of salted water to a boil. Peel the ends, cut off woody ends, and blanch for 1 minute in salted water. Rinse under cold running water.
Return water to a gentle boil, add white vinegar (1 tsp per cup of water in the pot), and gently crack eggs into the boiling water. Poach eggs for 2-3 minutes. Remove and place in iced water to stop cooking.
Dry the eggs and cut off the egg white 'tail', being sure not to cut into the yolk. Set up 3 bowls with flour, egg wash, and breadcrumbs. First coat the egg in flour, shaking off excess, then coat well with egg wash, and finally with breadcrumbs. Set aside until ready to fry.
Place egg yolk, vinegar, and mustard in a blender. Pulse to mix. While the blender is running, slowly pour in the hazelnut and vegetable oils. Season with salt and pepper and add chicken veloute.
Fry the poached eggs in 180 ºC oil until crispy.
Warm the asparagus in a little butter. Grate parmesan over asparagus, then transfer asparagus to the center of a plate. Stir together remaining parmesan in the pan with butter, and drizzle some over the asparagus. Top with fried egg, then arrange pea shoots over everything. Dollop hazelnut emulsion onto plate, place ham around it, and serve.