Dutch shrimp with egg yolk cream

Name: Dutch shrimp with egg yolk cream
Ingredients: 160 g Solt shrimp; 5 g Black pepper; 100 ml pasteurized egg yolk; 2 g Salt; 15 ml Sushi vinegar; 50 g Shallot; 90 ml White wine vinegar; 100 ml Water; 10 units.items White peppercorns; 1 units.items Bay leaf; 150 g Egg yolk; 600 g Clarified butter; 30 ml Ponzu; Salt to taste; 20 g Pro espuma Calent; 1000 ml Vinegar; 330 g Sugar; 660 ml Water; 1 kg salsify; 100 g puffed rice; 50 g Black olive powder

Dutch shrimp with egg yolk cream, Ponzu Hollandaise, sweet and sour salsify, puffed rice, and black olive.

A refined starter with Solt shrimp as the base. These delicious shrimp have a natural flavor: briny sweet and not salty.

Ingredients

160gSolt shrimp

5gBlack pepper

100mlpasteurized egg yolk

2gSalt

15mlSushi vinegar

50gShallot

90mlWhite wine vinegar

100mlWater

10units.itemsWhite peppercorns

1units.itemsBay leaf

150gEgg yolk

600gClarified butter

30mlPonzu

Salt to taste

20gPro espuma Calent

1000mlVinegar

330gSugar

660mlWater

1kgsalsify

100gpuffed rice

50gBlack olive powder

Preparation

Weigh out 40 grams of Solt shrimp per portion.
Season with black pepper.

Pour 200 ml egg yolk with salt and sushi vinegar into a cooking bag and vacuum seal.
Cook sous-vide for 25 min at 62°C.
Cool down and transfer to a piping bag.

Heat the chopped shallot, vinegar, water, white peppercorns, and bay leaf in a pan. Reduce the liquid by half.
Strain through a fine chinois. Let the gastrique cool slightly to 50°C. This is important, otherwise the eggs will cook too quickly.
Add the egg yolks and mix together.
Heat and whisk until it forms a thick, airy mass. This can be done in a pan over the heat or au bain-marie in a bowl or pan*.
Add the warm, melted butter while stirring continuously.
Mix in the pro espuma.
Season with ponzu and salt.
Keep warm in a siphon at 58˚C.

*Tip: heat the water in the bain-marie to 65°C and place the pan with the yolks in it. This way, the pan and the eggs can never get too hot.

Wash and peel the salsify and slice thinly on the mandoline.
Pour the warm sweet and sour liquid over the salsify in a preserving jar and let cool.

Mix the puffed rice and black olive powder.
Pipe a nice drop in the center of the egg yolk cream.
Place the Solt shrimp on top, followed by the sweet and sour salsify.
Pipe the warm Ponzu foam onto the dish and finish with the rice and olive mixture.