Zucchini pancakes with red caviar

2 servings

30 minutes

Zucchini pancakes here play the role of a mattress on which a poached egg is placed, covered with hollandaise sauce. Recipe by Dmitry Shurshakov, chef of the gastropub "Nikuda Ne Edem".

Energy value per serving

• Calories: 679.2
• Proteins: 23g
• Fats: 49g
• Carbohydrates: 37.1g

Ingredients

• Zucchini: 100 g
• Chicken egg: 2 pc
• Egg yolk: 3 pc
• Green peas: 200 g
• Cream 35%: 50 ml
• Lemon juice: 50 ml
• Melted butter: 50 g
• Corn salad: 5 g
• Arugula: 5 g
• Red caviar: 20 g
• Wheat flour: 50 g
• Salt: to taste

Cooking steps

1. Grate the zucchini on a coarse grater and salt it. After 5 minutes, squeeze out the juice.

   Required ingredients:

   • Zucchini: 100 g
   • Salt:  to taste

2. Mix flour, eggs, and grated zucchini. Add salt.

   Required ingredients:

   • Wheat flour: 50 g
   • Chicken egg: 2 pieces
   • Zucchini: 100 g
   • Salt:  to taste

3. Form and fry pancakes from the prepared dough in vegetable oil.

   Required ingredients:

   • Melted butter: 50 g

4. Boil green peas in salted water and blend with cream.

   Required ingredients:

   • Green peas: 200 g
   • Salt:  to taste
   • Cream 35%: 50 ml

5. Pass the puree through a sieve into a saucepan and warm it over low heat, adding a bit more cream.

   Required ingredients:

   • Cream 35%: 50 ml

6. In a large pot, heat water with a tablespoon of vinegar. When the water reaches a bubbling boil, gently crack an egg into it and cook for 3 minutes, then remove with a slotted spoon.

   Required ingredients:

   • Chicken egg: 2 pieces

7. In a water bath, beat the yolks with lemon juice, gradually adding melted butter.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Lemon juice: 50 ml
   • Melted butter: 50 g

8. Place a pancake on the plate, top with poached egg, and drizzle with hollandaise sauce. Decorate with pea puree, red caviar, and leaves of corn and arugula.

   Required ingredients:

   • Red caviar: 20 g
   • Corn salad: 5 g
   • Arugula: 5 g