Tuesday, January 22, 2013
Wagyu Beef Carpaccio with Ash Brined Quail Egg
For this dish we make a powder using black salt, sugar and carbonized onion - we sprinkle this mix onto the plate and then torch it so it forms a caramelized crust. Thin slices of wagyu are laid on top and the seasoning mix is absorbed. We compliment the shaved beef with petite mustard greens, pickled mustard seeds, wild garlic blossoms and wild mustard flowers. Quail eggs are soft boiled and then gently cracked before getting marinated for a week in a brine made with black salt and carbonized onion - the color of the brine permeates the cracks in the egg and leaves it with a sweet-smoky aroma.
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