Orange #27
Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed
Chef Daniel Matho of Maison Matho | Los Angeles
“The idea behind this dish is to play around with the flavors of an Italian fennel salad with oranges and Pecorino Romano PDO. In this dish, the cheese is put forward, balanced with different layers of acidity and the sweetness of the condensed milk. The fennel, of course, is still present, punctuating different bites and supported by the toasted notes of the coffee oil and the caramelization of the milk.” — Chef Daniel Matho
Adapted by StarChefs | November 2024 | Photo: Jakob Layman
INGREDIENTS
Pecorino Romano PDO Hollandaise:
125 grams whole eggs
75 grams grated Pecorino Romano PDO
100 grams butter
Juice of ½ lemon
Kosher salt
Ground white pepper
Candied Fennel Seed:
50 grams fennel seeds
50 grams granulated sugar
Coffee Oil:
Coffee beans
Olive oil
To Assemble and Serve:
2 oranges, halved and bottoms evened out to use as serving vessel
50 grams sweetened condensed milk
1 tablespoon vanilla vinegar, plus more for seasoning
Maldon salt
Salted egg yolk, chopped
Shaved Pecorino Romano PDO
METHOD
For the Pecorino Romano PDO Hollandaise:
In a blender, add eggs and Pecorino Romano PDO. Blend 5 minutes on high speed, or until a custard-like consistency is achieved. Add butter and blend on low speed until well combined. Transfer to a nonreactive container. Fold in lemon juice. Season with salt and pepper. Cover and refrigerate.
For the Candied Fennel Seed:
Heat oven to 150°F. In a small pan over medium heat, toast fennel seeds. Remove from heat and let cool. Once cooled, return pan to high heat and add sugar and 37 grams water. Cook, stirring constantly, until all liquid has evaporated and seeds are evenly coated in sugar. Remove from heat and continue to stir as mixture cools. Return pan to medium high and cook until seeds are lightly caramelized. Transfer to a sheet tray and bake 30 minutes.
For the Coffee Oil:
In a blender, combine beans and olive oil until mixture is heated through and desired flavor is achieved. Strain and set aside.
To Assemble and Serve:
Using a small knife, remove orange segments from halved oranges. Discard pith and reserve segments and hollowed out skin separately. In a mixing bowl, combine condensed milk, vanilla vinegar, and 1 pinch salt. Set aside. In a separate mixing bowl, combine reserved orange segments, salted egg yolk, and 4 tablespoons Pecorino Romano PDO Hollandaise. Season with 1 drop vanilla vinegar and 1 drop Coffee Oil. Transfer mixture to evenly fill the reserved hollowed out orange skins. Top each with shaved Pecorino Romano PDO to cover filling. Drizzle with condensed milk mixture. Using a blow torch, caramelize top until Pecorino Romano PDO is melted. Garnish with 3 drops Coffee Oil and desired amount Candied Fennel Seed.
