This recipe comes from the 2 Michelin Star restaurant Quintonil in Mexico City. Made this for the YT Channel. Recipe is below:
Poblano pepper liquid:
175g › Water
1 › Poblano chili pepper (seeded and veined)
65 g › Spinach (leaves only)
15g •Onion
Instructions: Blend all the ingredients in a blender: strain. Skim off foam to leave the liquid only. The water is used to dress the rice just before serving.
Precooked arborio rice:
250g › Arborio rice
50 g › Butter
10 g › Vegetable oil
8g › Garlic sliced à la brunoise
80g › Onion sliced à la brunoise
3g › Salt
1 kg › Water
Instructions: Sauté the onion, garlic and rice in a brazier pot with the butter and hot oil for several minutes. taking care the rice does not take on color. Add salted. boiling water, little by little and in parts, to see how much water the rice needs. Leave on the burner, constantly stirring until the rice is slightly less than al dente cooked.
The "perfect" egg:
4 Farm-fresh eggs
Instructions: Cook the
eggs whole in a thermocirculator at 62.5 °C for 1 hour 20 minutes.
Plating
4 "Perfect” eggs
480g › Arborio rice
160g › Bola de Ocosingo cheese (or manchego)
40g › Frozen bola de Ocosingo cheese (for garnishing)
80g > Butter
360g › Poblano pepper liquid
2 › Medium avocadoes, cubed
10 g › Cilantro cut chiffonade
1 › Serrano chili peppers, sliced in rounds
1 › Green onion, sliced in rings
4 > Squash blossoms
Heirloom cilantro, as needed. to garnish
5g › Radish sprouts, as needed, to garnish
5g › Cilantro oil
Salt to taste
Plating instructions:
Over medium heat, cook the butter, the Ocosingo cheese, rice and poblano pepper-ade in a skillet.
Stir constantly with a flexible plastic spatula until the cheese and the pepper water blend thoroughly; correct seasoning. adding salt if necessary, and continue stirring until the rice cooks completely. Remove from heat. mix the cooked rice with the avocado (¼ the avocado per plate) and the cilantro. Remove the "perfect" egg from the thermocirculator; crack into a bowl (one egg per bowl). Serve 60 grams of the rice on the plate and place egg (in its bowl and with a spoon) at center. Use a Microplane to grate the frozen cheese over the rice. place cleaned squash blossoms (approx. 3 per plate) and finish with onion rounds. heirloom cilantro and radish sprouts. Add 10 drops of cilantro oil in a circle around the edge. Enjoy
by Solarsyndrome