Omelette Poulard with salmon
4 servings
30 minutes
Recipe by Nikita Angurov, chef of the London bar.
1
Prepare hollandaise sauce. Place egg yolks in a bowl and whisk. Combine with water, lemon juice, and wine, add pepper and salt.
- Egg yolk: 2 pieces
- Water: 10 ml
- Lemon juice: 4 ml
- Dry white wine: 20 ml
- Ground white pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Melt the butter over the heat in a separate container.
- Butter: 80 g
3
Place the egg yolks in a water bath. Make sure the water does not touch the bowl with the eggs, otherwise they will cook and nothing will work.
4
Slowly heat the yolks, stirring them constantly.
5
Pour oil into the egg mixture while stirring actively. If it gets too thick, add water.
- Water: 10 ml
6
Prepare an omelet. For this, separate the egg whites from the yolks.
- Chicken egg: 8 pieces
7
Whip the egg whites with salt until stiff peaks form.
- Salt: to taste
8
Salt the yolks, add milk, and whisk with a whisk.
- Salt: to taste
- Milk: 80 ml
9
Heat the pan without oil, pour in the yolks, and fry the omelet until half-cooked.
10
Place the yolks on the whites and leave in a warm place for 10 minutes (you can preheat the oven to 50 degrees, turn it off, and put the omelet inside).
11
Prepare ingredients for tartare. Finely chop cucumber and salmon.
- Cucumbers: 10 g
- Salmon fillet: 80 g
12
Place the omelet on a board, cut it in half, fold it like a sandwich, and cut it in half again.
13
Place on a plate.
14
Mix salmon with guacamole, cucumber, cream cheese, and ponzu sauce.
- Salmon fillet: 80 g
- Guacamole: 6 g
- Cucumbers: 10 g
- Cremette (cream cheese): 10 g
- Ponzu sauce: 10 ml
15
Serve tartar with the omelet.
16
Drizzle with hollandaise sauce, garnish with flowers and microgreens.
- Microgreens salad mix: 2 g