Slow-Poached Egg Yolk and Tasmanian Truffle with Mushroom Dashi Jelly, Saikyo Miso and Cauliflower

Name: Slow-Poached Egg Yolk and Tasmanian Truffle with Mushroom Dashi Jelly, Saikyo Miso and Cauliflower
Yield: Serves 8
Cuisine: Australia
Ingredients: 200 g (7 oz) clarified butter; 10 g (¼ oz) flaked sea salt; 80 g (2¾ oz) reserved black truffle; 1 punnet garlic shoots, trimmed

Preparation info