Poached Egg, Salmon Caviar and Black Truffles

Poached Egg, Salmon Caviar and Black Truffles

Recipe Courtesy of Robert Guest, Executive Chef Le Gavroche

Ingredients

1 Free range egg

3 Black Truffle Shavings

Sauce Verde

Micro Greens for garnish (optional) you could use small pieces of frisee

Extra virgin olive oil

Salt and pepper

1 tbs of vinegar

Sauce Verde

2 roasted garlic cloves

1 anchovy filet

Small handful of parsley

4 basil leaves

5 mint leaves

1tbs of Dijon mustard

1tsp of apple cider vinegar

3 ounces of extra virgin olive oil

Procedure

In a small pan heat up water and add the vinegar. Once brought to a boil turn down to a slow simmer. Place the egg into the liquid for about 1.5 minutes to lightly poach. To make the sauce Verde, chop up parsley, anchovies, roasted garlic, basil, mint, Dijon mustard, and mix with a touch of apple cider vinegar and extra virgin olive oil. With a spoon spread the sauce Verde on the plate. Place the greens on the plate along with the egg. Next shave the truffles onto the egg and place the salmon roe around the egg. Gently drizzle the olive oil over the egg and around the plate.