Nicoise Salad

Nicoise Salad

Nicoise salad recipe: a molecular gastronomy version of the classic French tuna salad by the famous Italian chef Daniel Facen

01 April, 2012
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Type of dish

Cuisine

Dietary Consideration

serves for

2

total time

1 HR 40 MIN

ingredients

Goose Fat
90 g
Isomalt
200 g
Balsamic Vinegar
250 g
Water
250 g
Alginic Acid
5 g
Water
1 l
Calcium Chloride
3,5 g
Black Olives
300 g
Water
300 g
Soy Lecithin
4 g
Potatoes
200 g, peeled
Water
As needed
Egg Yolks
2 each
Goose Fat
As needed

Preparation

 

    Step 01

    For Green olive air

    • Filter and collect the water after passing it through a sieve.
    • Add 4 g of soy lecithin and blend with an immersion blender on the surface so that bubbles form.

    Step 02

    For Potato cream

    • Cook 200 g. peeled potatoes in water.
    • Blend all together and pour into a siphon. Keep in a bain-marie at 50°C.

    Step 03

    For Eggs

    • In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.

    Step 04

    For Composition

    • At the bottom of a glass, place the potato foam, the sliced eggs, the tuna roe filets, the lettuce and sprouts, the olive air and, lastly, the anchovy filets.
    • Seal the glass with sugar and top with balsamic vinegar spheres.

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