SILKEN POTATO WITH BOTTARGA & EGG YOLK by Tetsuya Wakuda

Ingredients:

6 Tasmanian Dutch cream potatoes
80g bottarga
500g of green peas
80g of bacon lard
½ brown onion
300ml milk
120ml grapeseed oil
4 whole eggs
1g of minced fresh garlic
200ml chicken stock
25g of parmesan reggiano cheese (grated)

Garnish:

1 punnet of micro chives
20g avruga
½ lemon zest

Method:

1. Peel potatoes and soak them in water to prevent them from browning.
2. Strain and cut the potatoes into cubes. Put the potatoes in a bowl and season with salt.
3. Leave for 8 minutes and wash the potatoes with water.
4. Steam the potatoes for 18-20 minutes, until tender.
5. Steam eggs (in shell) for 45 minutes at 65 °C and cool down on ice and set aside.
6. While the potatoes and eggs are cooking, brunoise the brown onion and bacon lard.
7. Blanch green peas in salted boiling water for 2-4 minutes until tender, leave in ice and set aside.
8. In a medium pot, sauté the garlic and onions in 20ml grapeseed oil until soft to bring out the sweetness of the onions. Add the bacon lard and continue to cook. Once the bacon lard is rendered down, add chicken stock, milk (100ml) and green peas. Continue to cook for another 5-7 minutes and blend in a Thermomix or similar until smooth. Season to taste.
9. When the potatoes are ready, blend in the Thermomix with the remaining milk and 100ml grapeseed oil. Season to taste. Set aside warm.
10. Using two bowls, separate the yolks and whites from the eggs.
11. Season the egg yolks with white pepper, parmesan cheese and salt. Set aside.

Plating Instruction:

1. Slice the bottarga as thinly as possible and set aside.
2. Place a spoonful of pea puree at the centre of the plate followed by the potato puree.
3. Make a small well in the centre of the potato puree and add the seasoned egg yolks.
4. Place the micro chives in the centre followed by the bottarga, lemon zest and avruga on top.