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Grilled and Hot Smoked Porcini, Crisp Egg Yolk, Celeriac and Fresh Thyme

Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.

VegetarianAppetiserMushroomsFine DiningEgg
Estimated Nutrition
Calories
578.8
kcal / serving
2315.2 kcal total
Carbs
26.4g
per serving
105.6 g total
Fat
48.1g
per serving
192.4 g total
Protein
13.7g
per serving
54.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
tbsp
Moscatel Wine Vinegar
0.5
tsp
Dijon Mustard
Dairy
400
ml
Full-Fat Milk
enough to cover the celeriac
4
piece
Free-Range Eggs
yolks only
1
piece
Free-Range Egg
beaten
Fruits
1
piece
Lemon
juice only
GrainsCereals
110
g
Plain Flour
for dredging
110
g
Panko Breadcrumbs
for dredging
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
very finely chopped
0.25
bunch
Fresh Thyme
leaves removed
OilsFats
500
ml
Vegetable Oil
for deep fat frying
1
dash
Extra Virgin Olive Oil
100
ml
Rapeseed Oil
Other
30
g
Oak Wood Chips
for smoking, soaked
Vegetables
1
piece
Celeriac
diced
400
g
Porcini Mushroom
cleaned, trimmed, sliced lengthwise into 1cm pieces

Method

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