{"id":17151,"date":"2025-11-04T21:25:32","date_gmt":"2025-11-04T19:25:32","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=17151"},"modified":"2026-09-28T14:42:08","modified_gmt":"2026-09-28T12:42:08","slug":"confit-egg-yolks-and-baked-potatoes-with-mustard-seeds-and-hazelnuts","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/es\/inspirate\/confit-egg-yolks-and-baked-potatoes-with-mustard-seeds-and-hazelnuts\/","title":{"rendered":"Yemas de huevo confitadas y patatas asadas con semillas de mostaza y avellanas"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Un plato delicado y elegante que presenta yemas de huevo confitadas suaves, patatas horneadas crujientes, semillas de mostaza encurtidas y avellanas tostadas. La chef Luna Byrsting combina ricas texturas y sabores brillantes en un plato refinado que equilibra cremosidad, acidez y c\u00e1lidas notas de frutos secos, una verdadera muestra de la t\u00e9cnica n\u00f3rdica moderna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">Yemas confitadas y patatas asadas<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Patatas<\/li><li class=\"ingredient-item\">Mantequilla<\/li><li class=\"ingredient-item\">Semillas de mostaza<\/li><li class=\"ingredient-item\">Ajo<\/li><li class=\"ingredient-item\">Tomillo<\/li><li class=\"ingredient-item\">Cebollino<\/li><li class=\"ingredient-item\">Acedera<\/li><li class=\"ingredient-item\">Crema<\/li><li class=\"ingredient-item\">Yema de huevo<\/li><li class=\"ingredient-item\">Lim\u00f3n<\/li><li class=\"ingredient-item\">Avellanas<\/li><li class=\"ingredient-item\">Aceite<\/li><li class=\"ingredient-item\">Vinagre<\/li><li class=\"ingredient-item\">Vino blanco<\/li><li class=\"ingredient-item\">Az\u00facar<\/li><li class=\"ingredient-item\">Sal\/pimienta<\/li><li class=\"ingredient-item\">Creme fraiche 38% (o sustituir por nata agria)<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Confitar las yemas de huevo:<br>Poner el sous vide o un circulador digital de inmersi\u00f3n a 65\u00b0C (149\u00b0F). Introduce las yemas en una bolsa herm\u00e9tica y cu\u00e9celas durante 2 horas.<\/p><\/li><li class=\"instruction-step\"><p>Retirar la membrana exterior de las yemas confitadas. Mezclar las yemas y sazonar con sal y ralladura de lim\u00f3n. Transfiera la mezcla a una manga pastelera.<\/p><\/li><li class=\"instruction-step\"><p>Prepara las avellanas:<br>Cortar las avellanas por la mitad y fre\u00edrlas en mantequilla hasta que est\u00e9n doradas.<\/p><\/li><li class=\"instruction-step\"><p>Prepara el l\u00edquido para encurtir:<br>Mezclar el vinagre, el vino blanco, el az\u00facar, el agua, el tomillo y los granos de pimienta en una olla y llevar a ebullici\u00f3n. Una vez hirviendo, colar la mezcla. A\u00f1adir los granos de mostaza y dejar hervir entre 5 y 10 minutos m\u00e1s. Pasar a un recipiente y dejar enfriar.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Prepara las patatas asadas:<br>Con una mandolina, cortar las patatas en rodajas de 1-2 mm de grosor. Cortar las rodajas en rect\u00e1ngulos largos y atarlos con hilo de cocina. Cocer en el horno a 180\u00b0C durante unos 20 minutos, a\u00f1adiendo mantequilla, tomillo y ajo para darle sabor.<\/p><\/li><li class=\"instruction-step\"><p>Corte cualquier patata restante en cubos peque\u00f1os (brunoise) y esc\u00e1ldela en agua hirviendo.<\/p><\/li><li class=\"instruction-step\"><p>Una vez horneadas las patatas, salt\u00e9alas en una sart\u00e9n con aceite, ajo, tomillo y mantequilla adicional.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Prepara la salsa blanquette:<br>Calienta la crema hasta que est\u00e9 justo por debajo del punto de ebullici\u00f3n. Derrite la mantequilla en una sart\u00e9n aparte. Mezcla las yemas de huevo, la cr\u00e8me fra\u00eeche, la sal y el jugo de lim\u00f3n con una batidora de inmersi\u00f3n. Vierte lentamente la mantequilla derretida y luego la crema caliente en la mezcla de yemas de huevo.<br><br><\/p><\/li><li class=\"instruction-step\"><p>Vuelva a verter la salsa blanquette en la cacerola y cocine, revolviendo constantemente, hasta que alcance los 82\u00b0C (179.6\u00b0F).<br><br><\/p><\/li><li class=\"instruction-step\"><p>Finalmente, incorpore ceboll\u00edn finamente picado y acedera a la salsa.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h4 data-start=\"148\" data-end=\"164\"><strong data-start=\"153\" data-end=\"164\">Sirviendo<\/strong><\/h4>\r\n<p data-start=\"166\" data-end=\"401\">Servir las patatas asadas con la salsa preparada, decorar con las avellanas y las yemas de huevo confitadas sacadas de la bolsa. Si lo desea, roc\u00ede el encurtido con semillas de mostaza por encima. \u00a1Disfrute de este plato delicado y sabroso!<\/p>\r\n\r\n<h4 data-start=\"403\" data-end=\"421\"><strong data-start=\"408\" data-end=\"419\">Por Chef<\/strong><\/h4>\r\n<p data-start=\"422\" data-end=\"458\" data-is-last-node=\"\" data-is-only-node=\"\">Por Chef\u00a0<a href=\"https:\/\/www.instagram.com\/lbyrsting\">Luna Byrsting<\/a><br data-start=\"440\" data-end=\"443\" \/>Chef en\u00a0<a href=\"https:\/\/www.instagram.com\/treetop_restauranten\">La copa del \u00e1rbol<\/a><\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5738,"parent":0,"template":"","meta":{"_acf_changed":true,"_seopress_titles_title":"Confit Egg Yolks & Baked Potatoes \u2013 Fine Dining Recipe","_seopress_titles_desc":"A fine dining recipe with confit egg yolks, baked potatoes, mustard seeds and hazelnuts. A delicate dish combining texture, richness and acidity.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Confit-Egg-Yolks-and-Baked-Potatoes-with-Mustard-Seeds-and-Hazelnuts.webp","_seopress_pro_rich_snippets_recipes_ingredient":"Potatoes\nButter\nMustard seeds\nGarlic\nThyme\nChives\nSorrel\nCream\nEgg yolks\nLemon\nHazelnuts\nOil\nVinegar\nWhite wine\nSugar\nSalt\/pepper\nCreme fraiche 38% (or substitute with sour cream)","_seopress_pro_rich_snippets_recipes_instructions":"Confit the egg yolks:\r\nSet the sous vide or a digital immersion circulator to 65\u00b0C (149\u00b0F). Place the egg yolks in a sealable bag and cook for 2 hours. Remove the outer membrane of the confit egg yolks. Mix the yolks together, and season with salt and lemon zest. Transfer the mixture into a piping bag. Prepare the hazelnuts:\r\nCut the hazelnuts in half and fry in butter until golden. Prepare the pickling liquid:\r\nCombine vinegar, white wine, sugar, water, thyme, and peppercorns in a pot and bring to a boil. Once boiling, strain the mixture. Add the mustard seeds and boil for an additional 5-10 minutes. Transfer to a container and allow to cool.\r\n\r\n Prepare the baked potatoes:\r\nUsing a mandoline, slice the potatoes 1-2 mm thick. Cut the slices into long rectangles and tie together with kitchen string. Bake in the oven at 180\u00b0C (356\u00b0F) for about 20 minutes, adding butter, thyme, and garlic for flavor. Dice any remaining potato into small cubes (brunoise) and blanch in boiling water. Once the potatoes are baked, pan-fry in oil with garlic, thyme, and additional butter.\r\n\r\n Prepare the blanquette sauce:\r\nHeat the cream until it\u2019s just below the boiling point. Melt the butter in a separate pan. Blend egg yolks, creme fraiche, salt, and lemon juice using an immersion blender. Slowly pour the melted butter and then the heated cream into the egg yolk mixture.\r\n\r\n Pour the blanquette sauce back into the saucepan and cook, stirring constantly, until it reaches 82\u00b0C (179.6\u00b0F).\r\n\r\n Finally, incorporate finely chopped chives and sorrel into the sauce.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts","_seopress_pro_rich_snippets_recipes_notes":"Serving Serve the baked potatoes with the prepared sauce, garnish with the hazelnuts and the confit egg yolks piped from the bag. Drizzle the pickling liquid infused with mustard seeds on top as desired. Enjoy this delicate and flavorful dish! By Chef By Chef Luna Byrsting Chef at Treetop","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Confit egg yolks with baked potatoes, pickled mustard seeds and toasted hazelnuts by Chef Luna Byrsting."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17151","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations\/17151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=17151"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=17151"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=17151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}