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.
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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.
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