For his menu, Chef Peter presented an arctic char ballotine, made with arctic char mousse and Louisiana lump crab, with a fried egg, nasturtiums, shaved truffles, and heirloom greens.
Chef Peter showed students how to use a immersion circulator to prepare the dish by using this method to poach the ballotine. He also demonstrated three techniques for making poached and deep-fried eggs.
After poaching, he dredged the eggs in flour, then dipped it in lightly whisked eggs, and coated the outside in panko before deep-frying to a slight crisp.
Three ways to prepare the eggs, from left: 1. left in the shell and cooked in circulator at 62.4°F; 2. left in the shell and boiled for 5 1/2 minutes; 3. cracked, tied up in plastic wrap, and cooked in circulator at 74°F.
Chef Peter starts the third egg preparation by cracking an egg into a ramekin lined with plastic wrap and then ties the ends together to form a little egg bundle (see above).