Poached egg with Hollandaise, gratin and fennel crudité
Sustainable, waste-free, and perfectly portioned with Aviko potato gratins.
Ingredients:
• 4 Aviko Gratins Cream & Cheese
• 1 fennel bulb
• 2 egg yolks
• 1 whole egg
• 1 tbsp lemon juice
• 3 g truffle puree
• 100 ml sunflower oil
• Zest of 1 lemon
• 20 ml lemon juice
• 20 ml runny honey
• 30 ml extra virgin olive oil
• 1/2 tsp Dijon mustard
• 4 farm-fresh eggs, for poaching
• Vinegar
• 2 radishes
• 25 g blanched peas
• 3-4 sprigs of dill
Used Product
Method
Preparation: 30 minutes
- Prepare the gratins according to the instructions on the packaging.
- Cut the fennel bulb into wafer-thin strips. Soak the sliced fennel in ice water for 15 minutes to crisp them up. In the meantime, make the hollandaise cream. In a blender, put the egg yolks, the whole egg, the lemon juice and the truffle puree. Mash briefly to mix.
- While pureeing, slowly add the rest of the oil in a thin stream until puree smooth. Season with the lemon zest, salt and pepper.
- Whisk the lemon juice, honey, olive oil and mustard into a smooth dressing. Season with salt and pepper.
- For the poached egg, bring plenty of water with a dash of vinegar to the boil in a saucepan. Make a whirlpool in the water with a spoon. Carefully crack an egg into the whirlpool of the boiling water. Poach the egg for about 3 minutes, or until the egg whites are cooked through and the yolk is still runny.
- In the meantime, cut the radishes into slices. Remove the fennel from the ice water. Divide the Hollandaise cream with the fennel over 4 plates. Place a poached egg on each plate. Cut the gratins in half and add the halves.
- Drizzle with the lemon dressing and sprinkle with salt and pepper to taste. Garnish with the peas, radish slices and dill.
Tip: Place a slice of ham or smoked salmon fillet under each poached egg.