Warm egg yolk with mustard potatoes and salt cod

Warm egg yolk with mustard potatoes and salt cod

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
90 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 free-range eggs, slow-cooked
400g Crushed potatoes
2 tablespoons wholegrain mustard
400g Salt cod, plus a little poaching liquor
1 tablespoon horseradish cream
1 tablespoon chives, chopped
1/2 cup chervil sprigs

Method

  1. Prepare the slow-cooked eggs.
  2. Gently warm through the crushed potatoes, then stir in the mustard.
  3. Warm the salt cod in a little of its poaching liquid, then strain and use a fork to break it into medium-sized flakes.
  4. Gently crack the slow-cooked eggs against a bowl and carefully separate the yolks from the whites. The yolks will hold their shape, like a thick hot wax, while the whites will be a warm soft jelly.
  5. To serve, spoon a generous mound of crushed potatoes in the centre of each serving plate. Scatter the salt cod flakes around the potatoes and place an egg yolk on top.
  6. Add the horseradish cream and the chives to the warm egg whites and whisk together briefly to form a dressing. Drizzle over the salt cod and garnish the whole dish with a sprig of chervil. Serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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