1.) Ingredients for Egg Foam (6 servings)
- 6 extra large eggs
- 50 g (1.8 oz) cold butter
- 100 g (3.5 oz) heavy cream
- Nutmeg (preferably freshly ground)
Ingredients for Chive Infusion
- 100 g (3.5 oz) chicken broth
- 30 g (1 oz) chives
1- Boil eggs for 4 min (runny yolk). Eggs should be at room temperature before you place them in the boiling water or they may crack. Leave them out of the fridge for about 30 min or run them under hot tap water for a few minutes. If you have an egg piercer, also make a tiny hole to the eggshell to help prevent cracking during boiling.
2- Cut the top of the egg shell using the Paderno World Cuisine Egg Topper or your favorite egg topper. (read "Tips for Paderno World Cuisine Egg Topper")
3- Carefully remove the egg from the egg shell using a small spoon.
4- Combine the eggs with the butter, heavy cream, salt and nutmeg in a blender. The mix will expand about 3 or 4 times as you expel it from the ISI Whip so take this into consideration when adding the salt and nutmeg. You’ll have to add 3 or 4 times more salt and nutmeg than you would normally do for each egg. Also, as a result of the expansion, you’ll have more foam than what you need to fill the egg shells one time so you may want to adjust the recipe to use only half of the eggs and use the rest of the eggs for something else.
5- Mix for aproximate 1 min in a blender.
6- Pass the mix through a fine sieve and pour into the ISI Gourmet Whip.
7- Screw ISI cream charger (1 for ½L ISI Gourmet Whip or 2 for 1L ISI Gourmet Whip) and shake vigorously.
8- Keep warm in bain-marie at 65˚C (150 ˚F).
9- For the chive infusion, mix the ingredients in a blender for approximately 1 minute and pass through a regular sieve (not too fine) and pour into a transfer pipette. The nicest pipettes to be presented on a plate are those that have a narrow and long stem. These transfer pipettes are usually called “blood bank type”. I found that the best bulb size to hold the right amount of chive infusion is about 4.5 ml. The stem is 3 mm thick and usually 100 mm to 155 mm long.
10- Serve with freshly baked butter biscuit or bread.
This is a slightly modified recipe from ISI, the manufacturer of the ISI Whip.
- In a small saucepan, boil the vinegar with the sugar until reduced to 1/4 cup, about 20 minutes. Let cool to room temperature.
- Preheat the oven to 160°. Season the bass fillets with salt and pepper and place on a large rimmed baking sheet, skinned side up. Bake for about 25 minutes, until the fish is just white throughout and an instant-read thermometer inserted in the thickest part registers 150°.
- In a small saucepan, melt the butter. Add the sliced garlic, shallot and whole clove and cook over moderate heat until fragrant, about 2 minutes. Add the water and boil over high heat until reduced to 1 cup, about 7 minutes. Strain the garlic water and return it to the saucepan.
- Add the chopped garlic, anchovies, bread, olive oil and cream to the garlic broth and bring to a boil. Cover and simmer over low heat for 10 minutes. Transfer the contents of the saucepan to a blender and puree until foamy. Return the foam to the saucepan, season with salt and keep warm.
- In a medium bowl, whisk the eggs with the mustard. Pour in the milk and season with salt. In a medium nonstick skillet, melt the butter over low heat. Pour in the egg mixture. Using a heatproof rubber spatula, stir constantly until a thick, creamy sauce forms, about 3 minutes. Scrape into a bowl and season with salt.
- To serve, spoon the garlic foam onto plates and top with the fish. Using a spoon, spread a streak of the vinegar reduction across the plate on one side of the fish fillets. Dollop the mustard sauce beside the fish. Arrange the blanched vegetables on top of the fish and serve.
What You Need
- 6 eggs, separated
- heavy pinch of salt
- 6.5 oz. sugar
- 1 TBSP fresh lemon juice
- zest from one lemon
- 4.5 oz. all purpose flour
What To Do
- Whip the yolks and salt until slightly thickened and lighter in color.
- Gradually add half of the sugar, then the zest and juice.
- Continue whipping until the yolks are very light and billowy.
- Pour the egg mixture into a large bowl.
- In another large clean bowl with a clean whisk, whip the whites until they are foamy.
- Gradually add the rest of the sugar and whip to medium-soft peaks. If you whip your whites to stiff peaks they will be too hard to fold into the yolks, so settle down–you want the peaks to slump over quite a bit when you raise the whisk out of the whites.
- Dump the whites on top of the yolks.
- Sift the flour over the top. Don’t dump in the flour, or you’ll break a lot of your bubbles and have a flat, dumb cake.
- Gently but thoroughly fold the three components together.
- Bake in a parchment-lined ungreased pan at 325F until the top springs back when you press on the center.