A starter aboard Finesse this week featured Orthinogale, also known as wild asparagus.
A sous vide slow cooked hens egg, cooked at 63 degrees for an hour served with Orthinogale, local cured ham crisped in the oven & a hollandaise purée.
The egg cooked in its shell in a water bath for an hour is the perfectly poached egg & is the sauce for the dish.
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Delicious & delicate, non?