Ingredients
Goose fat: 90 g
Isomalt: 200 g
Balsamic vinegar: 250 g
Water: 250 g
Alginic acid: 5 g
Water: 1 l
Calcium chloride: 3,5 g
Black olives: 300 g
Water: 300 g
Soy lecithin: 4 g
Potatoes: 200 g, peeled
Water: As needed
Egg yolks: 2 each
Goose fat: As needed
Nicoise salad recipe: a molecular gastronomy version of the classic French tuna salad by the famous Italian chef Daniel Facen
Method
01.
For Green olive air
- Filter and collect the water after passing it through a sieve.
- Add 4 g of soy lecithin and blend with an immersion blender on the surface so that bubbles form.
02.
For Potato cream
- Cook 200 g. peeled potatoes in water.
- Blend all together and pour into a siphon. Keep in a bain-marie at 50°C.
03.
For Eggs
- In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.
04.
For Composition
- At the bottom of a glass, place the potato foam, the sliced eggs, the tuna roe filets, the lettuce and sprouts, the olive air and, lastly, the anchovy filets.
- Seal the glass with sugar and top with balsamic vinegar spheres.
