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Doprava zdarma pri objednávke nad 100 € v rámci Slovenska!
Bone and deblanch the backbone with a sharp knife along the bone, season with salt and pepper and wrap in cling film. Shape into a nice roll and wrap in a bag used for the Sous Vide method. Continue cooking in the Sous Vide for 30 minutes at 62°C.
Clean the carrots, chop them into fine brunoise, fry in butter, pour in the broth and season with salt. Cook for about 30min, pour into a blender and blend to a fine puree. While blending, add cold butter cut into cubes, giving the puree a beautiful colour and shine.
Cut the potatoes in the skin, place on a baking sheet, drizzle with oil, sprinkle with coarse salt and bake until golden brown for about 40 minutes at 180°C. When hot, remove the flesh, add the eggs, créme fraiche and egg yolks and whisk until frothy. Transfer to a metal-tipped skewer, arrange on a baking tray and bake until golden.
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Doprava zdarma pri objednávke nad 100 € v rámci Slovenska!
