64 degree C. Sous vide cooked Egg yolk croquettes with Pecorino cheese sauce , Micro greens and truffle salt.
I first cooked the eggs in their shells in a 64 degree sous vide water bath for one hour. The recipe called to cook the yolks on their own floating in the bath for 45 minutes, turning them at 25 minutes. This method can get fiddly and messy if one ruptures during the cooking process. Once the eggs were cooked I de-shelled them rinsing the unset whites from the yolks carefully under running cold water, these were then placed into a bowl of room temp water until ready to be crumbed. As our pullets have just started laying over the last few weeks, I lost a few yolks to what they call blood spots or meat spots in the yolks, this will be less frequent as they get a little older. But at least I'm assured of fresh free ranged organic eggs at our disposal with vibrant yellow yolks from the supplemented leafy greens in their diets. In a bowl I whisked a whole egg with a pinch of salt, this was for the egg wash. I then seasoned some flour in another bowl and in the last bowl I placed some bread crumbs seasoned with salt and some Dorrego pepper leaf. Using my hands I carefully dusted the yolks with the flour, dipping them into the egg wash and then coating them with the bread crumb. In the mean time I heated some light olive oil, enough to cover the croquettes, in a saucepan to 190 degrees cooking the croquettes one at a time for about 2-3 minutes until they were nice and golden in colour. Bringing the oil back up to 190 degrees each time to assure a perfect shell of crumb around the yolk centres. To make the sauce I heated a little butter in a saucepan and sweated off some finely chopped onions. Once they were clear and translucent I removed them from the pot adding some more butter and a little flour I made a roux to which I added gradually milk to form a white sauce. This was seasoned with truffle salt and grated pecorino cheese was added to complete the cheese sauce.
To plate I smeared the cheese sauce on the plate arranging the croquettes on top and garnished with some micro greens. I seasoned the croquettes with a little truffle infused sea salt.