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Ingredients Jump to Instructions ↓

  1. For the custard

  2. 1 tablespoon butter

  3. 2 shallot s, thinly sliced

  4. 1 egg

  5. 1/4 cup heavy cream

  6. 1/2 teaspoon chipotle puree*

  7. 1 tablespoon minced fresh cilantro , thyme, or parsley

  8. Salt and freshly ground black pepper > For the hash

  9. 8 ounces oven-steamed salmon , or an 8-ounce fillet of raw salmon poached in

  10. 2 cups court bouillon

  11. 1 medium-size red beet , roasted until tender, peeled, and cut into 1/2-inch dice

  12. 1 large russet potato , cooked until tender, peeled, and cut into 1/2-inch dice

  13. 1/2 cup panko (Japanese bread crumbs ), or fresh bread crumbs

  14. 2-3 tablespoons butter , for sauteing For the coriander hollandaise

  15. 2 egg yolks

  16. 2 tablespoons lemon juice

  17. 1 tablespoon water

  18. 1 cup clarified butter (see Chef's Trick)

  19. Salt and pepper to taste

  20. 1 teaspoon ground coriander seed

  21. 3 tablespoons minced fresh cilantro For poached eggs

  22. White vinegar

  23. 4 large egg s

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