Egg yolk confit with soya and vintage sardines
Manon Schenck
Manon runs the restaurant La Table de Manon in Grandhan, near Durbuy.
She works as a couple with David Delmas. Manon is in charge of the kitchen and David is in charge of the dining room and the wines.
Originally from Alzacia, Manon spent 4 years in Brittany with her partner before landing, to our great pleasure, in Belgium, David’s birthplace.
Manon has been named Young Chef of the Year 2021 by Michelin.
For her, working with eggs is always a real pleasure.
« With eggs, there are no limits to creativity »
Manon Schenck
Ingredients for 4 persons
- 4Columbus Eggs
- Soy sauce and mirin sauce
- 150g of black beans previously soaked for 12 hours in water
- 1 onion
- 1 box of vintage sardines
- 30g sesame oil
- White and black sesame seeds
- 70g flour
- 70g butter
- Salt
- Herbs: dill for decoration
Preparation
- Separate the egg yolks from the whites. Cover the yolks with the 50% soy and 50% mirin mixture. Marinate overnight.
- Cook the black beans in boiling water for about 1 hour (20 min in the pressure cooker). Drain, but save some cooking water for the hummus and a few whole beans for dressing.
- Make hummus with onions and black beans. Mix and add sesame oil. Also add cooking water and cream if needed.
- Make a tuile with the remaining egg whites, flour and melted butter. Spread on parchment paper and top with sesame seeds and fleur de sel. Bake at 180° for about 5 minutes.
- Cut the sardines into pieces.
- Dress
Enjoy your lunch!
