An exclusive egg yolk and crayfish recipe shared by chef Nandu Jubany, and prepared for the S.Pellegrino dinner at Gastronomika 2016 event in San Sebastian: to enjoy the dish at its best pair it with S.Pellegrino water and Gran Juve y Camps cava – Brut Gran Reserva.
For the Cauliflower Purée
Boil the cauliflower in cold water and salt until it is al dente.
Drain well, then add the cream; let it reduce until it is well cooked.
Blend in the Thermomix, then add salt and pepper.
Soak the marrow in water for three days, changing the water twice a day.
Simmer in salt water, bringing it to 75° C.
Cool in water, ice and salt.
Empty the fleshy part and set aside.
Cut dry bread into cubes and toast at 160ª for approximately 5 minutes.
In a separate pan, cook the prawns open-faced, lightly covered with oil. Extract the fleshy part and set aside.
At the base of the plate, set the cauliflower purée with a round mold.
Then add the egg yolk, having previously been in a water bath (65° for 5 minutes).
Separately, mix the previously chopped prawns in a bowl with the finely chopped marrow, mustard, salt and pepper.
Incorporate this mixture over the egg and purée base.
Add the toasted croutons.
Finish with the Imperial caviar in the center of the plate. It is important to take it out of the mold when on the table.