Duck Eggs:
6 duck eggs:
Pea Purée:
2 quarts water:
1 cup Real California butter:
¼ cup sugar:
1 pound fresh shucked green peas:
2 tablespoons salt:
20 green shiso leaves:
¼ cup California crème fraiche:
Morel Mushrooms:
1 pound morel mushrooms:
2 shallots, finely minced:
3 cloves garlic, finely minced:
¼ cup vegetable oil:
2 sprigs thyme:
3 cups mushroom stock:
½ cup Real California butter:
Salt and pepper, to taste:
Garnish:
Pea shoots:
Flaked salt:
Micro shiso leaves:
Cook duck eggs in sous vide bath at 64°C for 45 minutes. Alternatively, prepare to poach eggs to finish dish.
Bring water, butter and sugar to a boil in large pot. Cook peas until just tender crisp, about 30 seconds. Drain reserving some poaching liquid, then shock peas in ice bath. Drain again. Purée peas with shiso leaves in vita mix blender until very smooth, adding 1 to 2 tablespoons poaching liquid as needed to achieve a smooth, thick purée. Pass purée through a chinoise then fold in crème fraiche. Hold until ready to serve.
Cut ends from morels and split in half. Clean thoroughly in bowl of water then drain and squeeze dry. Dry completely on towel. Sauté shallots and garlic in oil until just translucent. Add thyme and morels; sauté for two minutes. Add mushroom stock and reduce, stirring frequently. Stir in butter and reduce to a glaze. Remove thyme, season to taste with salt and pepper.
To serve, if poaching eggs instead of cooking sous vide, poach egg to soft cooked stage. Warm 1/4 cup pea purée and spoon in circle on serving plate. Place egg on top of purée. Spoon morels around egg. Season egg with flaked salt. Garnish with pea shoots and micro shiso leaves.
Recipe developed by Marcellus Coleman, Santé, Sonoma, CA
