Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese
- Starter
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
Confit egg yolk, purple sprouting broccoli and a smattering of tangy Berkswell cheese sit atop a punchy remoulade in this dish from Michael Bremner. All of the elements combine to make something truly memorable, with tangy, salty, creamy and fresh flavours all sitting together in perfect balance.
Ingredients
Swede remoulade
- 200g of swede
- 75g of yoghurt
- 25g of capers
- 1 tsp English mustard
- 1 shallot , finely diced
- 1/2 lemon , juiced
- salt
Confit egg yolk
- 4 egg yolks
- olive oil
Broccoli
- 400g of purple sprouting broccoli
To serve
- Berkswell cheese
Equipment
- Muslin cloth
- Water bath or cooking thermometer
- Microplane
Method
2
Submerge the egg yolks in a metal bowl filled with enough olive oil to comfortably cover the yolks. Place in a water bath at 64°C for 45 minutes – alternatively, place the bowl over a pan of gently simmering water to make a bain marie. If you use this method, you’ll need to use a cooking thermometer to make sure the oil stays steadily between 62–68°C
- olive oil
- 4 egg yolks
3
Rinse the salted swede, pat dry and mix with the yoghurt, capers, English mustard and shallots. Season with salt and lemon juice and set aside
- 1/2 lemon , juiced
- 75g of yoghurt
- 25g of capers
- 1 tsp English mustard
- 1 shallot , finely diced
4
To prepare the broccoli, trim away the leaves and stems. When ready to serve, blanch quickly in boiling water, then finish cooking on a plancha or in a hot, dry frying pan
- 400g of purple sprouting broccoli
5
To serve, spoon some remoulade onto each plate and make a dip in the middle. Add the egg yolks to this dip, carefully removing them from the oil with a perforated spoon
6
Place the broccoli on top and use a microplane to shave the Berkswell cheese over the dish. Serve immediately
- Berkswell cheese
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Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese
