Fri, 11 May 2018
Ingredients:
500ml milk
½ shallot studded with 4 cloves
1 bay leaf
60g hot smoked Burren organic salmon
2 tbsp white wine vinegar
Salt
2 large free range eggs
Iced water
40g butter
1 tbsp plain flour
1 tbsp wholegrain mustard
Squeeze of lemon juice
Sourdough bread
80g baby spinach leaves
80g wild garlic
Method:
Pour the milk into a large frying pan or sauté pan, add shallot and bay leaf and bring to a simmer.
Add salmon and simmer for two minutes.
Add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water and then crack an egg into the centre of the water and cook for three minutes.
Remove and place straight into iced water, then repeat with the second egg.
Strain the milk.
Place the salmon in a low oven or under grill to warm through.
Melt 30g of the butter in the pan then add the flour and cook out for 2 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.
Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.
Slice and butter the sourdough, toast on warm pan.
Heat a frying pan until hot, add the last of the butter, wild garlic and spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the sourdough bread.
Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through.
Place the warmed salmon on top of the spinach and wild garlic followed by the poached egg, then finish with the mustard sauce over the top
