Text 27889, 84 rader
Skriven 2015-06-07 05:30:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1199
====================
 * Originally in: fido.HOME_COO

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

  Preheat oven to 350+.F/175+.C.

  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" 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" X 11" X 2" flame
  proof 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

... Light Year: regular year with less calories.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)