(Marcus Eaves recipe)
Make an emulsion (butter sauce) using 50g water and 250g unsalted butter
Once the sauce is made add 125g smoked butter, slowly incorporating using a whisk. Please make sure the sauce is not split and is nice and smooth.
To go inside the sauce (as a garnish) there will a tablespoon of peeled (split) garden peas and the same amount of peeled broad beans.
Good quality frozen peas pulsed in a Robo Coupe, season to taste. (leave the peas slightly coarse in texture)
Slow cook the quail eggs at 63 degrees C for 30 minutes
Leave for 5 minutes to rest and then peel (the egg should be translucent inside and completely soft but still have the ability to hold its own shape)
Place the warm crushed peas in a small bowl with the quail egg sat on top, the pea and broad bean emulsion (smoked emulsion) around the outside and some good quality parmesan shaved over the top
This dish is served warm
Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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