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".
1
Grate the zucchini on a coarse grater and salt it. After 5 minutes, squeeze out the juice.
- Zucchini: 100 g
- Salt: to taste
2
Mix flour, eggs, and grated zucchini. Add salt.
- 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.
- Clarified butter (ghee): 50 g
4
Boil green peas in salted water and blend with cream.
- Green peas: 200 g
- Salt: to taste
- Heavy cream 35% fat: 50 ml
5
Pass the puree through a sieve into a saucepan and warm it over low heat, adding a bit more cream.
- Heavy cream 35% fat: 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.
- Chicken egg: 2 pieces
7
In a water bath, beat the yolks with lemon juice, gradually adding melted butter.
- Egg yolk: 3 pieces
- Lemon juice: 50 ml
- Clarified butter (ghee): 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.
- Red caviar (salmon roe): 20 g
- Lamb's lettuce (mache): 5 g
- Rocket (arugula): 5 g
