63 degree egg, place eggs into a sous vide water bath and cook on 62.8 degree for 60 minutes. Crack and peel, drain on to a paper towel and serve.
Ingredients
- 1 Smoked Trout By Kai (deboned and flaked around 600g)
- 4 63-degree eggs
- 150g Raw basmati or long grain rice
- 40ml Oil
- 30g Ginger, peeled and cut into julienne
- 1 Onion, sliced
- 1 Garlic clove, grated
- 10g Curry powder
- 5g Mustard seeds
- 50ml Cream
- 100g Snow peas, shelled, reserve the peas, dehydrate the shells and pulse to a powder in a coffee grinder
- ½b Parsley, chopped
- ¼ Lemon, zest and juice
- Salt and pepper
Method
- Cook the rice until tender then set aside.
- In a pan heat the oil, add ginger, onion and garlic, stir and fry gently until softened.
- Add curry powder and mustard seeds, cook for two minutes until fragrant.
- Add the cream, shelled snow peas, lemon juice then add the rice and season.
- Heat gently for two minutes add the parsley then serve in a bowl, top with smoked trout and egg, dust with snow pea powder and add lemon zest.