Spring recipe by Igor Chramec of the restaurant V Zátiší
15.04.2016Company: Zátiší Group
Poached Egg, New-Potato Salad, Tarragon Mayonnaise
2 servings
Ingredients for 2 servings:
Poached egg
2 tablespoons of vinegar
2 eggs
Salad
8 new potatoes
Salt and freshly ground pepper
2 spring onions
2 tablespoons of chopped chives
50 g young spinach leaves
1 teaspoon extra virgin olive oil
Mayonnaise
2 egg yolks
1 tablespoon of wine vinegar
1 teaspoon of Dijon mustard
Salt and freshly ground pepper
200 ml olive oil
2 tablespoons of chopped tarragon
Directions:
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Boil the potatoes in salted water until soft. Strain and let cool down. Slice them into pieces about 0.5 cm thick.
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Coarsely chop the spring onions and mix with the potatoes, chives and spinach.
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Season with salt and pepper and sprinkle with extra virgin olive oil.
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Whisk the egg yolks with vinegar and Dijon mustard to make the mayonnaise. Season with salt and pepper and slowly add the olive oil without stopping the whisking. Mix and whisk until the mixture thickens and starts sticking to the whisk. Add tarragon.
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Bring water to the boil in a pot. Add a drop of vinegar and form a swirl using the flat side of a cooking spoon. Crack the egg into the swirl and “wrap” the egg white around the egg yolk using a spoon.
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Boil for 3 minutes to ensure the egg white thickens and the yolk is still silky smooth. Carefully remove the poached egg from the water using a spoon and place atop the salad. Repeat with second egg. Garnish with mayonnaise and serve.
