200g soy sauce
50g celery root
20g rapeseed oil
Wash the lampreys. Mix together and heat the ingredients forthe marinade, not including the eggs,so that the flavours can infuse. Boil the lampreys for 30 minutes. Boil the egg for 120 minutes in 64°C. Peel the egg andremove the egg white leaving only the hardboiled egg yolk. Boil the onions for 20 minutes, cut into halves and char them on a flame. Boil the celery root for 40 minutes and char this also. Combine ingredients on a plate like the image and garnish with a drizzle ofoil.
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