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
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.
