Bean sprouts with poached eggs
- 200 GRAM SMOKED SALMON, in thin strips
- 2 GELATIN LEAVES, soaked
- 50 GRAM BUTTER
- 125 GRAM FLOUR
- 3/4 CUP CHICKEN STOCK
- 75 GRAM BREADCRUMBS
- 1 TSP TARRAGON, chopped
- 2 EGG WHITES
Bring the beer to the boil and cook on high heat to reduce it to half; add the cream, bring to the boil. Add the bean sprouts and cook for a few minutes. In the meantime, bring a large pan of water to the boil with two tablespoons vinegar; turn the heat very low. Break 4 eggs one by one in a big spoon and put this carefully in the water; poach the eggs for 3 minutes. Take the bean sprouts out of the sauce; break the remaining 3 eggs and use only the yolks. Add some tablespoons of sauce to the yolks, stir and pour this into the sauce. Heat slowly, whilst stirring, until the sauce reaches the boiling point. Don't let it cook. Stir in the mustard. Distribute the bean sprouts with the sauce over 4 plates and put the eggs on top; sprinkle with dill.
The recipe that inspired me, from the book "Eurodélices: Europas Meisterköche bitten zu Tisch", was made with hop sprouts, but these are expensive and difficult to find. Bean sprouts are a good replacement.
Melt the butter and add 75 gram flour; heat slowly for three minutes whilst stirring. Add the chicken stock and bring this to the boil, keep stirring. Switch off the heat and add the gelatin, the TARRAGON and the salmon. Add salt and pepper to taste. Allow the mixture to cool down. Form croquette shapes. Take out three plates, put bread crumbs in one, remaining flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.
