List of ingredients
4 large farm eggs
100g fresh peas
8 small pickled cucumbers
Salmon confit or smoked salmon
40g regular or lumpfish caviar
2 slices white bread, around 1cm thick
2 tsp bicarbonate of soda
250ml whipping cream
A splash of Chablis
5g miso paste
Salt and pepper
Chablis Premier Cru Vau Ligneau
A splash of Chablis, a little miso, a few fish eggs, and a couple of coriander seeds, and you have a dish that echoes the minerality and aromatic complexity of Chablis wines. The salmon and egg bring a rich texture, so you need a wine that can both support delicate flavors and a generous texture. One solution would be a Chablis Premier Cru Vau Ligneau to offer intensity and complexity.
Bring a pan of water to a boil and add the bicarbonate of soda. Add the peas for a few seconds to blanch.
Drain and plunge in cold water to fix the color and stop the cooking. Set aside.
Cut the cucumbers into lozenges and set aside.
In a dry pan, toast the slices of bread until barely colored. Cut into cubes and set aside.
Poach the eggs in a pan of water at 75°C for 13-15 minutes, depending on the size. Or poach in the normal way in a pan of simmering water for 2-3 minutes.
Arrange the cucumber, peas, salmon, and croutons on the plate.
Mix the miso paste with the cream and add a splash of Chablis. Whisk until lightly frothy.
Place a poached egg on each plate, a few grains of caviar and some miso mousse.
Add a few grins of salt, a twist of pepper, and a few coriander seeds.
To make your own salmon confit, place two thick slices of fresh salmon in a simple brine for 30 minutes. Remove, wipe off the excess, and vacuum seal with 50ml olive oil and some lemon zest. Cook at 40°C for one hour. Refrigerate immediately for 24 hours. Slice and serve.