Clean the squid and peel the langoustines. Sauté the langoustines in a pan with foamy butter. Season. Sauté the squid in a pan with some oil. Season.
Clean the cockles and clams. Open the cockles in a saucepan with a crushed garlic clove. Remove, sort and clean, and strain the jus. Refrigerate. Repeat the process with the clams.
Clean the mussels. Sweat the thinly sliced leek greens in a pan with butter, then add the white wine and crushed garlic clove, and reduce by half. Add the mussels and open them. Remove, sort and clean, and strain the jus. Refrigerate.
Reduce the shellfish jus by one-third and add the cream. Reduce until you have a good coating consistency. This cream will represent the egg white.
Reduce the shellfish jus by one-third and add the cream. Reduce until you have a good coating consistency. When the sauce has reached 70°C (158°F), mix it while simultaneously adding some of the egg whites to bind it. Pour into a siphon and insert 2 to 3 cartridges of gas. Keep warm.
Pour the shellfish cream onto the base of the plate. Place the egg yolk in the centre of the cream. Arrange all the shellfish and crustaceans. Lightly season the yolk with salt and add pepper. Add the various decorative garnishes (herbs and croutons). Right before serving, use the siphon to add touches of the foamy sauce.
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The art of sublime simplicity: with the shellfish foam creating a trompe-l’oeil effect, fried egg becomes a gourmet meal!
When egg whites and yolks are cooked separately, Bernard Loiseau’s technique is often mentioned, as he is known for revealing the nobility of a simple fried egg a few years ago.
by Nicolas BoussinSee recipe