Ricotta with Artichoke, Fried Bulls Eggs, Kiwi-Yogurt Foam

When Jerusalem artichoke, artichoke, eel, bulls eggs, and kiwi come together on one plate…

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

Espuma (culinary foam)

  • 2 piece Kiwi, fresh

  • 1 dl Sweet cream

  • 1 piece Yogurt, plain, from whole milk

  • 1 pinch Salt, table

Fried bull's eggs

  • 1 piece Egg, fresh

  • 1 piece Shallot

  • 2 pod Garlic, fresh

  • 1 twig Parsley, fresh

  • 1 dl Milk, whole milk

  • pieces Salt, table

  • 1 dl Oil, vegetable oil, canola

  • 1 dl Oil, olive

  • 1 twig Rosemary, fresh

  • 1 piece Egg, fresh

  • pieces Wheat flour, white, multi-purpose

Ričota

  • 200 g Barley, husked

  • 4 pieces Artichoke

  • 1 piece Shallot

  • 1 pod Garlic, fresh

  • pieces Spices, crumpet, dried

  • pieces Salt, table

  • pieces Butter, unsalted

Sauce

  • 0.5 kg Fish, white fish

  • 1 piece Shallot

  • 1 twig Parsley, fresh

  • 1 twig Thyme, fresh

  • 1 bouquet Thyme, raw

  • 1 dl Alcohol, Wine, White

  • pieces Oil, olive

  • pieces Salt, table

  • 0.5 spoons Wheat flour, white, multi-purpose

Steps

  1. Finely chop the shallot, garlic, and celery. Clean the artichokes and remove all the tough leaves, leaving only the hearts, which we cut into medium-sized pieces.

  2. Ricotta with artichoke: Sauté the shallot in butter until translucent, then add the garlic and artichoke hearts. Sauté for a while, then add the Jerusalem artichoke and celery. Sauté everything together for a bit, then pour in 800 ml of water and cook until the Jerusalem artichoke softens (about 15 to 20 minutes). Season with pepper and salt to taste.

  3. Eel sauce: Cut the shallot into smaller pieces. Cut the eel into 2 to 2.5 cm pieces. Heat olive oil in a pan and sauté the shallot. Add the eel pieces and herbs. Sauté everything together for a bit, then pour in white wine, season with salt and pepper.

  4. When the wine boils, add water and cook on low heat until the fish is cooked. Add more water if needed.

  5. In a small bowl, mix flour with two tablespoons of water until smooth. Slowly add the mixture to the sauce while stirring continuously. When the sauce thickens slightly, remove the pan from the heat. Serve as a sauce with the ricotta.

  6. Fried bull's eggs: In water, cook the onion, garlic clove, and parsley sprig, all cut into larger pieces, for 10 minutes. Add the bull's egg and blanch it for 5 minutes.

  7. Peel the blanched egg and cut it into 1.5 cm thick slices, which we soak in milk for 20 minutes.

  8. Beat the egg, season it with salt, and dip the crushed garlic clove into it. Remove the garlic before dipping the bull's eggs.

  9. Dry the soaked bull's eggs well, then season them with salt and pepper, and coat them in flour and egg. Heat both oils in a pan. Add a sprig of rosemary, and when it starts to sizzle, fry the breaded bull's eggs until golden brown. Drain the fried eggs on paper towels.

  10. Kiwi-yogurt foam: Peel the kiwi and blend it smoothly with a hand blender. Strain through a fine sieve to remove any larger pieces. In a bowl, mix yogurt, cream, kiwi liquid, and salt. Pour the mixture into a whipped cream dispenser. Pipe the kiwi-yogurt foam onto the plate where we have beautifully arranged the ricotta, eel sauce, and fried bull's eggs.

Nutrition Information (Per 100g)

  • Calories: 123.69 kcal
  • Fat: 2.8 g
    • Saturated Fat: 0.55 g
  • Carbohydrates: 14.9 g
    • Sugars: 0.73 g
  • Protein: 8.88 g
  • Fiber: 3.77 g