Brioche (Part 2)

After the failure I made last time I decided to throw away the bread into a bin and simply buy some brioche bread from the supermarket. 


For those thinking that the next dish is simply going to be toasted brioche bread I am happy to inform you that the next dish is quite complicated with a fair bit of components. One of which will be indeed the brioche bread roasted in the oven with some hazelnut butter on top. The end result looked like this: 


Added to it will be crab meat to which mayonnaise, ketchup and green tabasco are added to make the following combination: 


Together with some mashed boiled egg yolk this will be the dish that will be served. 

That is however not all. I will also serve it with an actual egg. First I'll cut open the egg and add a flan to it which is a mixture of dashi and egg. 


Added to it on the bottom will be a mixture of potato, chives and olive oil, which ends in a sticky mixture. 


Added to it is a beurre blanc of wine, shallots, mushrooms and chicken broth. The end result looked like this. 


When both dishes got added together, with the egg on one side (topped with caviar) and the bread on the other side, it looked like this: 


This is definitely an enhanced version of eggs with toast. Starting with the eggs, I got to say that the taste of the chives dominated the dish, with only the taste of the potato to really accompany it. This could be due to the fact that I put too little potato in the dish. On the other hand, the roasted brioche bread was excellent. The hazelnut butter was an excellent accompaniment to this enhanced version of surimi with mayo. This isn't one I would do again, but at the same time there are certain components that make it worth re-emulating. 

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