Poached eggs with smoked salmon and hollandaise sauce
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Poached eggs with smoked salmon and hollandaise sauce
British starters
Fish recipes
Main course recipes




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INGREDIENTS
200 g Smoked salmon
1 whole Lemon(s)
250 g Unsalted butter
4 whole Egg yolk(s)
150 ml Dry white wine
1 whole Shallot(s)
1 whole Thyme sprig(s)
6 Turn Freshly ground black pepper
3 pinch(es) Fine salt
1 bulb Garlic clove(s)
50 ml White wine vinegar
12 whole Whole egg(s)
3000 ml Water
3 pinch(es) fleur de sel
12 whole Slices of sourdough bread
 

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DIRECTIONS
01
To clarify the butter: melt in a saucepan over a low heat to allow the milk solids to separate from the fat

02
Skim off any foam that comes to the surface and then pour the clear clarified butter into a container, leaving the milk solids in the pan

03
Make the hollandaise sauce: peel and finely chop the shallot and the garlic

04
Place in a saucepan with the white wine and the herbs

05
Reduce over a medium heat and reduce until you have approximately 3 tablespoons of liquid

06
Pass through a fine sieve to obtain the liquid

07
Place the egg yolks in a bowl, add the white wine reduction and season with salt

08
Place the bowl over a pan of simmering water and whisk vigorously until you have a fluffy sabayon

09
Cook until the mixture reaches the ribbon stage

10
Remove from the heat and whisk in the clarified butter a little at a time

11
Check the seasoning and add a couple of drops of lemon juice

12
Keep warm

13
To poach the eggs: Bring the water and white wine vinegar to the boil

14
Reduce the heat so as the water is simmering

15
Break th eggs into cups and then pour into the simmering water

16
With a slotted spoon lift the egg so as it does not sit at the bottom of the pan and cook for 3 minutes

17
Whilst the eggs are cooking, toast the sourdough

18
Butter whilst still hot

19
To serve: Place a couple of slices of smoked salmon on each slice of toasted sourdough, place a poached egg on top and then coat with the hollandaise sauce

20
Garnish with a wedge of lemon.

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