Servings: Portions
Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk
Truffle oil snow made with Zorbit
Ingredients
- 10 gram Oil Extra virgin olive oil
- 5 gram Oil Truffle oil
- 15 gram Special Ingredients Zorbit
- 0.5 pcs. Pointed Cabbage
- 1 pcs. Egg Yolk Salt-cured
- 4 pcs. Potato Preferably large baking potatoes
- 276 gram Duck Fat
Instructions
Truffle oil snow
- Pour olive oil and truffle oil into a bowl
- Add a small amount of Zorbit at a time while stirring
- Continue until the oil thickens and turns into snow
Confit potatoes
- Cut the potatoes into small round balls using a melon baller. "Cook" them in duck fat for 20-25 minutes until tender.
- Cut the cabbage into 2 pieces and marinate them in salt and olive oil. Grill them at quite high heat for about 5 minutes on each side.
- Serve the dish with smoked yogurt and grate a little salt-cured egg yolk on top.
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