Un plat d\u00e9licat et \u00e9l\u00e9gant mettant en vedette des jaunes d'\u0153ufs confits moelleux, des pommes de terre croustillantes au four, des graines de moutarde marin\u00e9es et des noisettes grill\u00e9es. Le chef Luna Byrsting r\u00e9unit des textures riches et des saveurs vives dans une assiette raffin\u00e9e qui \u00e9quilibre cr\u00e9meux, acidit\u00e9 et notes chaudes de noisette \u2013 une v\u00e9ritable d\u00e9monstration de technique nordique moderne.<\/p>\n\n\n\n
<\/p>\n\n\n\n
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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! 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