CookingIsFun
09-12-2009, 01:25 AM
Conrad Gallagher is a Michelin Star Chef, and rated as one of the top chefs in Ireland.
ASPARAGUS WITH POACHED EGGS AND TRUFFLE HOLLANDAISE8 Quail's Eggs
1 tbsp Wine Vinegar
16 Asparagus Spears, Blanched
2 tbsp Melted Butter
16 Rocket Leaves (optional)
8 thin slices Black Truffle (optional)
Selection of Chopped Herbs to Garnish
1 Tomato, peeled, deseeded & chopped
TRUFFLE HOLLANDAISE
1 Shallot, Finely Diced
50ml/2fl oz White Wine
1 tbsp Chopped Fresh Thyme
4 Egg Yolks
250g/ 8oz Butter Diced
2g/ 1/8oz Black Truffle, Finely Diced
8 thin slices Black Truffle (optional)
Selection of Chopped Herbs to Garnish
1 Tomato, peeled, deseeded & chopped
Method
Place the shallot, white wine and thyme in a medium-sized pan. Bring to the boil and cook until reduced by half. Remove from the heat and transfer to a bowl. Rinse out the pan, fill with water and bring to the boil. Add the egg yolks to the bowl and whisk, then place the bowl in the pan of boiling water. Remove the pan from the heat and gradually add the diced butter, whisking continuously. Each time, allow the butter to melt and the sauce to thicken before adding more. If you think the sauce is going to separate, take the bowl out of the pan and add a few teaspoons of cold water. Continue until all the butter has been added. Add the diced truffle and keep warm in a bain-marie until ready to use. Bring the water back to the boil and preheat the grill. Add the vinegar to the pan and poach the eggs until soft, then transfer to a bowl of cold water until ready to use.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages/recipes/virtual-cookbook.php
(Comments Appreciated)
ASPARAGUS WITH POACHED EGGS AND TRUFFLE HOLLANDAISE8 Quail's Eggs
1 tbsp Wine Vinegar
16 Asparagus Spears, Blanched
2 tbsp Melted Butter
16 Rocket Leaves (optional)
8 thin slices Black Truffle (optional)
Selection of Chopped Herbs to Garnish
1 Tomato, peeled, deseeded & chopped
TRUFFLE HOLLANDAISE
1 Shallot, Finely Diced
50ml/2fl oz White Wine
1 tbsp Chopped Fresh Thyme
4 Egg Yolks
250g/ 8oz Butter Diced
2g/ 1/8oz Black Truffle, Finely Diced
8 thin slices Black Truffle (optional)
Selection of Chopped Herbs to Garnish
1 Tomato, peeled, deseeded & chopped
Method
Place the shallot, white wine and thyme in a medium-sized pan. Bring to the boil and cook until reduced by half. Remove from the heat and transfer to a bowl. Rinse out the pan, fill with water and bring to the boil. Add the egg yolks to the bowl and whisk, then place the bowl in the pan of boiling water. Remove the pan from the heat and gradually add the diced butter, whisking continuously. Each time, allow the butter to melt and the sauce to thicken before adding more. If you think the sauce is going to separate, take the bowl out of the pan and add a few teaspoons of cold water. Continue until all the butter has been added. Add the diced truffle and keep warm in a bain-marie until ready to use. Bring the water back to the boil and preheat the grill. Add the vinegar to the pan and poach the eggs until soft, then transfer to a bowl of cold water until ready to use.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages/recipes/virtual-cookbook.php
(Comments Appreciated)