The following preparation has been created for the experimental kinds, who want to explore different and unusual flavour profiles of ingredients, where it is not only about the techniques used behind this but its also about the resulting amalgamation of ingredients when consumed altogether.
From the fermenting of black carrots to the sugar cured egg yolk, you are in for an experience which might just surprise you over how beautifully some ingredients work together when paired & treated wisely.
Try this recipe out and share your thoughts on the same!
#TheFoodFrame on your recipe trials and feel free to connect over anything!
First and foremost, make the black carrot ferment solution for which, take the - water + mustard seeds + salt + lemon juice and keep it ready. Now, finely slice black carrots ( Mandoline ) & put them in the solution for minimum 2 days.
While your carrots are soaking in the flavours, it's wise to start curing your egg yolks with the help of sugar, for which, take a baking tray and weigh in the sugar in it and carefully place two egg yolks over the sugar bed. Pour some more sugar over the yolks from above and keep it aside in a dry / shadowed place for 2 days minimum.
On the final day , which would be day 3 in this case, take out the carrots from the solution and also the yolks from the sugar ( Be careful since the sugar would have gone hard, forming a crust like layer around the yolk, scrape it carefully and remove all the dry sugar from the yolk)
Lastly, take the arugula, crushed roasted pine nuts, crushed garlic & olive oil, mix it up well together and keep it ready for plating. Finish with the sprinkle of fresh basil flower seeds.
Bring everything together and enjoy the sweet, sour and salty notes of the dish.