Pastured Hen Egg encased in Sage Gelée, Spring Peas, Morel Mushroom Pudding, Brown Butter Biscuit, Flowering Sage, Chive Blossoms, Flowering Chinese Kale
I started off by bringing water to a boil in 3 different pots. In one I placed some fresh tarragon leaves, chopped shallot, garlic and fresh sage leaves. I allowed this too boil for a few minutes before removing from the heat to steep for an hour. The liquid was strained through cheesecloth to clarify it leaving a dark green stock.
In the second pot I placed some small whole eggs and soft-poached them for 4 1/2 minutes. I shocked them in ice water and carefully peeled them under water.
And in the third pot I placed dried morel mushrooms, shallot and sherry vinegar and boiled til the liquid was reduced by half. I strained the morel stock off and returned the liquid to the pan and brought it back to a boil. I added some sugar and agar agar and cooked it for a few minutes to dissolve the powder completely. I then poured the liquid into a shallow container and chilled it for an hour to completely set it into a gel. I pureed the gel with some creme fraiche and passed it through a tamis resulting in a rich morel mushroom pudding.
I returned the sage liquid to a pan and while bringing it up to a boil I arranged some blanched spring peas and morels in the bottom of ramekins. I added agar agar to the liquid and cooked it for a few minutes to dissolve the solids. I poured just enough of the liquid into the ramekins to cover the peas and allowed it to set up completely. I placed the soft-boiled egg in the ramekin and covered it with the sage liquid. I chilled the ramekins for an hour to allow them to set-up before removing the encased eggs, trimming and inverting them onto a plate.
I melted a few tablespoons of butter in a pan and allowed it to brown. I chilled the butter in the fridge and worked it into a classic biscuit dough with a healthy dose of crushed black pepper. The biscuits were baked, cooled and crumbled slightly.
I built a little salad of sorts around the egg beginning by spooning some of the pudding onto the plate and on the gelee. I placed some of the flowers and leaves into the pudding and arranged the biscuit pieces and morels around them.
Pastured Organic Hen Egg - Culton Organics
Organic Chinese Flowering Kale - Weaver's Way
Organic Flowering Sage - Weaver's Way
Organic Spring Peas - Culton Organics
Organic Chive Blossoms - Root Mass Farm