"This composition is a hybrid riff on two classics: polonaise, which is a garnish usually served over cauliflower, and braised lettuce, traditionally cooked in veal stock and served as a garnish," says Todd Garratt. "Coeur de laitue (heart of lettuce) is a real treat; the tender heart is worth fighting over at the dinner table. The contrast of silky egg, salty yolk and yielding lettuce is our interpretation of how two die-hards can make a new mark." You'll need to start this recipe at least five days ahead to cure the egg yolks.
Note If you don't have reserved parmesan rinds, use a 150gm piece of parmesan cheese.