#coarse sea salt
ThisPoached Egg on Smoked Herring in Cream Sauce may be a mouthful, but it is a very simple, yet rather elegant, and absolutely comforting recipe! Excellent for dinner. Happy Wednesday!
Ingredients (serves 1):
- 1 tablespoon apple cider vinegar
- ½ teaspoon coarse sea salt
- 1 large egg
- 1 tablespoon unsalted butter
- ½ small onion
- ½ cup double cream
- ½ cup dry white wine (like Sauvignon Blanc)
- 100 grams/3.5 ounces smoked herring fillets
- ½ lemon
- ¼ teaspoon fleur de sel or sea salt flakes
- ½ teaspoon freshly cracked black pepper
In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegarandcoarse sea salt. Break the egginto a cup or a glass. Using a wisk, stir the waterto create a small whirlwind and drop the eggin the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water andice cubes.
Meltbutterin a large, deep skillet over a medium flame.
Peel and finely slice onion. Once the butteris just foaming, stir in the onionand cook, a couple of minutes until softened. Stir in double creamandSauvignon Blanc. Bring to a simmmer, and add smoked herring fillets, skin-side up in the middle of the skillet. Squeeze the juice of the lemon all over the fish, and season with coarse sea salt and black pepper.
Simmer, over a medium flame, for a dozen minutes, stirring occasionnally until saucethickens slightly.
Once the herringsandsauceare ready, plunge poached egg back into the simmering poaching liquid to warm, 1 or 2 minutes. Lift out of the saucepan with the slotted spoon, and transfer to a warm plate or saucer.
ServeSmoked Herring in Cream Sauce into a plate. Top with Poached Egg, and serve immediately with toastedSourdough and a glass of chilled Sauvignon Blanc.
