New Ideas and Inspirations from the Sierra Mar Kitchen
Monday, June 30, 2014
This dish features a number of different plays on our garden eggs and caviar. We cook an egg at 64.5c and then dehydrate the yolks to make paper and whip the whites to create a smooth sauce. The "yolk" in the picture is actually a potato cooked with fresh turmeric and horseradish then finished with gold powder.