Cream of fried potatoes with black chanterelles

Ingredients

• guinea fowl egg - 1 pc.
• black chanterelles - 15 g
• dill oil - 5 g
• truffle oil - 2 g
• potatoes - 5 pcs.
• onion - 2 pcs.
• cream - 100 ml
• spinach cream - 5 g
• spinach - 100 g
• goat cheese Chavrou - 30 g
• salt - 5 g
• Tabasco – 5 g
• egg yolk - 1 pc.
• mustard - 10 g
• lemon juice - 15 g

Cooking

Step 1

Fry the onion in vegetable oil, add chopped potatoes and mushrooms. Fry until tender and punch in a blender until smooth and add cream.

Step 2

Add the resulting liquid texture to the siphon and put in a deep plate.

Step 3

Cook the guinea fowl egg in sous vide for 1 hour at a temperature of 60 degrees. Or you can make a poached egg. To prepare poached eggs, add a couple of drops of table vinegar to boiling water, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.

Step 4

Decorate with spinach puree. To do this, spinach must be punched in a blender until smooth with cream and put through a siphon.

Step 5

To prepare dill oil, blanch dill for 1-2 minutes, then cool in ice. Punch in a blender with the addition of olive oil and salt, strain.

Step 6

To make Tabasco spinach cream, blend in a blender until smooth with mustard, egg yolk, lemon juice, chavrou cheese and blanched spinach. Add garlic oil. Put on a plate with a siphon.

Step 7

Put the egg, potato cream and spinach cream in a deep plate. Decorate with truffle and dill oil.