Marrow Poached Abalone, Snow Fungus, Puffed Wild Rice, Potato Confit, Baby Spinach, Black Winter Truffle, Truffle Marrow Emulsion
I roasted off some beef marrow bones in the oven and then scooped out their contents and collected the liquid that dripped out. I cooked the solid pieces of marrow in a sauce pot to liquify them as much as possible before straining it. I seasoned the abalone with salt and poached it at very low heat in some of the liquid marrow for about 5 minutes. The rest of the marrow was made into a sauce by blending it with shaved black truffle, rice wine vinegar, mirin, soy sauce, butter and some xanthum gum (to stabilize it).
I scooped out some spheres of potato using a Parisian baller and slow-cooked them in the marrow. I topped them with some slices of the black truffle. I garnished the plate with some puffed black wild rice and baby spinach.