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Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli

ITKBrusselsSprJJ16

Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli

Chef Sean McKay
Mitchell Block

Preserving egg yolks requires patience, but results in unique, rich flavour.

Ingredients
Preserved Egg Yolks
2 cups kosher salt
1 cup sugar
4 large high-quality local egg yolks

Charred Lemon Aioli
3 lemons, halved and charred at very high heat on a grill or cast iron skillet, then juiced
1/2 L canola oil
3 fresh egg yolks
1 Tbsp chopped garlic
pinch salt and pepper

Crispy Brussels Sprouts
4 cups fresh Brussels sprouts
pinch salt and pepper

Method
Preserved Egg Yolks
1. Whisk salt and sugar to combine. Evenly spread mixture in a 6×6” container or glass baking dish.
2. With the back of a teaspoon, make 4 evenly spaced divots in salt mixture. Carefully place a yolk in each and sprinkle with remaining salt mixture. Cover with plastic wrap.
3. After 2 days, gently flip yolks, using a spoon to carefully pile salt mixture on top of yolks again. Chill for an additional 4 days.
4. Heat oven to 150˚F. Brush curing mixture from each yolk, then rinse under cold water. Yolks should be semi firm, bright, and translucent. Gently pat dry with paper towels.
5. Coat a wire cooling rack with nonstick spray and set inside a baking sheet. Dry yolks on rack in oven until opaque and firm, 1-2 hours. Refrigerate in an airtight container until use.

Charred Lemon Aioli
1. In a food processor, whiz garlic and yolks. With processor running, drizzle in canola oil in a very slow stream. Very slowly add lemon juice.
2. Mixture should have a thick, mayonnaise-like consistency. Add salt and pepper, mix for 10 seconds.

Crispy Brussels Sprouts
1. Trim base and stems of sprouts, then cut in half from top to bottom. With the tip of a sharp knife, make a slit in the core of each sprout.
2. Heat a lidded deep fryer to 350˚F. Place sprouts in basket, taking care not to overfill, as they will expand.
3. Fry about 1 min, until golden and
crispy. Drain excess oil. Season with a pinch of salt and pepper.
4. To serve, plate sprouts on a smear of aioli and grate or shave preserved egg yolk on top.

Yield 4 servings

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