Text 32008, 88 rader
Skriven 2012-12-27 06:40:56 av Dave Drum (1:261/38)
Ärende: Gourmet 1205
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon Wrapped Poached Eggs
 Categories: Seafood, Eggs, Fruits, Dairy, Citrus
      Yield: 8 servings

      1 sm Red onion; thin sliced
      2    Ripe California avocados
      2 tb Fresh lemon juice
      6    Individual brioches; cut
           - horizontally into 3 (1/2")
           - rounds, lightly toasted
    1/4 lb Sorrel or arugula; coarse
           - stems discarded
      4 ts Distilled white vinegar
     16 lg Eggs
      1 lb Thinly sliced smoked salmon

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Sour cream
      2 ts Fresh lemon juice
    1/4 c  Olive oil
      1 tb Fine chopped fresh chives
    1/2 tb Chopped fresh tarragon
    1/2 ts Kosher salt

  Garnish: chopped fresh chives

  When poaching eggs for a crowd, we've found the baking pan
  method below to be almost foolproof. Have a friend help
  you wrap the eggs in salmon before they get cold. If
  you're working on your own, you may want to simply drape
  the salmon over the eggs.

  Preheat oven to 350øF/175øC.

  Make sauce: Whisk together sour cream and lemon juice. Add
  oil in a slow stream, whisking until emulsified. (If
  necessary, add water, 1/2 tablespoon at a time, for a
  thick yet spoonable consistency.) Stir in chives,
  tarragon, salt, and pepper to taste.

  Prepare brioches for serving: Soak onion in cold water to
  cover 10 minutes, then drain and pat dry.

  Halve and peel avocados and cut crosswise into
  1/4-inch-thick slices, then sprinkle slices with lemon
  juice. Put 2 brioche toasts on each of 8 plates and season
  with salt and pepper. Arrange a few sorrel leaves on each
  toast, then top with avocado and onion.

  Poach eggs: Fill a well-buttered 17- by 11- by 2-inch
  flameproof baking pan with 1 1/4 inches water and stir in
  vinegar (to help whites coagulate faster). Set pan to
  straddle 2 burners and bring water to a simmer.

  Break 1 egg into a cup and slide into water. Repeat with
  remaining eggs, adding them in rows so you can easily take
  them out in same order. Poach eggs at a bare simmer 3 to 4
  minutes, or until whites are firm but yolks are still
  runny. Transfer eggs as cooked with a slotted spoon to
  kitchen towels to drain and season with salt and pepper.

  Wrap each egg in a slice of salmon. Put a wrapped egg on
  top of each toast and drizzle sauce over salmon.

  Cooks' notes: If you can't get individual brioches, you
  can use a brioche or challah loaf. Cut 16 (1/2-inch-thick)
  slices and halve them diagonally.

  Serving these eggs with runny - not fully cooked - yolks
  may be of concern if there is a problem with salmonella in
  your area.

  Gourmet | July 2000

  Yield: Makes 8 servings

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Being young is beautiful, but being old is comfortable. -- Will Rogers

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