Crispy egg yolk croquette and bresaola
Golden, crisp and a little indulgent, this dish is all about contrasting flavours and textures. Rich egg yolk encased in a delicate croquette shell is paired with the deep savoury flavour of air-dried bresaola and a punchy, herb dressing. It’s the kind of starter that turns heads and sparks conversation. Serve as a luxurious treat for two, or as a showstopping starter to kick off a gathering.
Method
Place the panko breadcrumbs, oregano and seasoning into a container, and carefully separate the egg yolks from the whites. Reserve the whites for another recipe. Place the yolks into the breadcrumb mixture. Place the mixture into the freezer for 2 to 3 hours.
Meanwhile, mix the chopped parsley, capers, cornichons, red wine vinegar, olive oil, tabasco and season well. Stir and leave until ready to serve.
Once the egg yolks have frozen, heat your oil in a medium saucepan with a depth of 5cm to 180 degrees, over a medium heat with a pan lid nearby and a tray lined with paper. Once the oil is hot, using a slotted spoon carefully lower in the breadcrumbed egg yolk. Cook for one minute, turning over, or until golden on both sides. Remove onto the lined tray.
Place 4 to 5 slices of bresaola on each plate, sprinkle over the rocket. Place the egg yolk croquette on top in the middle and generously drizzle over the dressing.
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Ingredients
For the egg yolk croquettes
100g panko breadcrumbs
1 tsp oregano
Pinch of salt
Ground black pepper
2 Burford Brown egg yolks
500ml of vegetable oil
For the bresaola
80g-100g bresaola
2 tbsp parsley, finely chopped
1 tbsp of capers, roughly chopped
20g cornichons, finely chopped
½ tsp red wine vinegar
3 tbsp olive oil
Pinch of flaky sea salt
Few drops of tabasco
Handful of rocket