The Traditional Flavour of Alta Gastronomía since 1920
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Low-Temperature Egg, FISAN Ham Consommé and Mushrooms
An ideal dish to stand out. Prepare this low-temperature egg, FISAN ham consommé and mushrooms recipe by El Club Allard and charm your guests.
INGREDIENTS
Consommé:
1 hen
1 chicken
3 kg FISAN Alta Gastronomia Bellota Iberico Ham bones
3 kg beef topside
1 jar chickpeas
4 burnt onions with skin
1 kg turnip
1 celery stick
4 carrots
1 spoonful salt
Aprox. 30 L kombu water to obtain 5 L
To clarify:
4 carrots
4 leek tops
200 g minced beef meat
300 gr FISAN Alta Gastronomia Bellota Iberico Ham in julienne strips
600 gr egg whites
Eggs:
Free-range eggs
Mushrooms:
Boletuses, golden chanterelles, horns of plenty, yellow foot, beef steak fungus, blewits…
ELABORATION
Consommé preparation:
Bring the ham bones to the boil. Wash thoroughly to remove excess rancidity.
Replace with enough kombu water. Bring to the boil, skim and add salt.
Leave to cook for 6 hours.
Strain, cool, defat and clarify.
Clarification:
Bring the egg whites to the boil and simmer for 30 minutes.
Strain through the cloth and add salt if necessary.
Eggs preparation:
Cook the eggs in a roner at 63 ºC for 1 hour.
Cool, and when ready to plate up, heat and serve.
Mushrooms preparation:
Cut the mushrooms into julienne strips.
Plating:
Crown with a fine slice of FISAN Alta Gastronomia Bellota Iberico Ham.
