4 people
For the eggs
4 eggs(60 g each)
For the garlic and pepper cake
3 garlic cloves
2 eggs
40 g isomalt
1 piquillo pepper
60 g flour
100 ml olive oil 0.4 °
For the green powder
20 g spinach
15 g parsley, without leaves
15 g chives
For the green lacquer
1 bunch of parsley
2 drops white truffle oil
For the black lacquer
1 squid (300 g)
squid ink consommé
1 onion
2 green peppers
1 garlic clove
1 small tomato
4 tablespoons olive oil
½ glass red wine
2.5 litres water
salt
powdered sarsaparilla
For the clarified squid sauce broth
1 squid (300 g)
the remaining black lacquer broth
1 carrot
1 spring onion
1 leek
5 egg whites
1 g lovage (Levisticum officinale)
salt
For the eggs
Cook the eggs whole in their shells in salt water at 75.2°C for 12 minutes. Leave to stand 1 minute. Break the shell carefully and place the egg on a plate.
For the garlic and pepper cake
Boil two cloves of garlic. Once boiled, chop them to form a paste. Slice the remaining garlic and fry it in olive oil. Then chop it finely. Reserve the boiled and fried garlic separately.
Beat the eggs together with the isomalt until they rise up. Once beaten, add the garlic (fried and boiled) and the pepper, cut into brunoise. Add the flour gently, without eroding the emulsion. Bake in a cake mould at 180°C for 16 minutes. Once cold, cut the cake into 10 x 2 cm sticks and fry them in olive oil. Drain them well.
For the green powder
Place all the herbs in a container and dehydrate them at 50°C. Then pulverize them together.
For the green lacquer
Blend only the parsley leaves and strain through a fine sieve. Add the truffle oil.
For the black lacquer
Cut the onion, peppers and garlic into julienne strips and fry in the oil. Clean the squid and separate the ink. Chop all the meat into not too small pieces.
When the vegetables have been sautéed, add the squid meat and sauté it all together. Add the tomato cut into pieces and cook until it just dissolves. Moisten with wine and leave to reduce. Add the inks, diluted with water. Stir and cover with water.
Leave to cook for 30 minutes over medium heat. Separate all the meat and crush the rest. Strain twice, ending with a cheesecloth but returning to the heat to be warmed after each straining. Season and add a pinch of sarsaparilla.
Fill the spray with the black broth to lacquer the egg, reserving the rest.
For the clarified squid sauce broth
Clean the squid and reserve the ink for the black lacquer. Chop the squid into brunoise and add to the vegetables, which have also been cut into brunoise, and incorporate the egg whites, forming a mass; leave to rest for 45 minutes in the refrigerator.
Bring the broth that remains from the previous step to the boil and add the mass prepared with the egg whites and vegetables. When it comes to the boil, shock the pan with some ice. Leave to simmer. Strain through a fine sieve. Infuse with the lovage. Season.
Using a spray, lacquer the egg black and green. Arrange the egg to the left of the plate, placing the cake parallel to it. In front of both draw a line with powder. In front of each diner, make an incision, breaking the egg, and spread the clarified broth over the emerging yolk.
