CILBIR - Chef Recipe by Coskun Uysal from Tulum Restaurant

Ingredients

Poached Egg:

1 organic chicken egg

Brown Butter Sauce:

100g butter
5g sumac
2g maras pepper
Salt

Chicken Skin:

100g chicken skin
Sea salt

Brown Butter Crumble:

100g butter
50g milk powder

Smoked Yoghurt:

200g yoghurt
Sea salt

Method

Poached Egg:

Put the egg in a sous vide at 62 C for 45 minutes.

Brown Butter Sauce:

Melt the butter over low heat until it becomes nutty (brown with golden milk solids), then add in the spices and rest to the side.

Chicken Skin:

Clean the chicken skin and season it with salt.

Put the skin between baking paper.

Cook the skin in the oven for 25 minutes or until the skin becomes crispy and golden in colour.

Brown Butter Crumble:

Bring the ingredients together on the stove and cook them slowly over low heat until the butter becomes nutty (brown) and the mixture resembles crumble.

Smoked Yoghurt:

Cold smoke the yoghurt. At Tulum we use a smoking gun and pine chips to smoke the yoghurt for 15 minutes. See below for a youtube video of how to do this if you don't have a smoking gun.

Serve:

Put the smoked yoghurt in the middle of a plate and add the poached egg on top. Cover with brown butter crumble. Add desired amount of crispy chicken skin and pour the sumac butter sauce on top. Serve with pide bread.

Recipe provided by Tulum Restaurant