Eggs Benedict.

Eggs Benedict.


• 1 roll with bran
• 2 slices of salted salmon
• a pair of sprigs of dill
• pink pepper
• 2 eggs
• 1 tablespoon white wine vinegar
• 1 egg yolk
• 75 grams of salted butter
• 1,5 tbsp water at room temperature
• 1 tsp lemon juice

Cooking method: 
1. Start with the sauce. In very warm water bath whisk, beat egg yolk with water until the mixture begins to thicken.

2. Add the yolk to one third of the butter and, without removing from the water bath, stir the sauce until it thickens to the “ribbon”.

3. Remove from the heat bath with the sauce and add to it another one-third of the oil, this time, cut into small pieces. Do not stop whisking.

4. Continuing to whisk, gradually pour in the remaining one-third of the oil, this time melted. At the last moment add the lemon juice, continuing to whisk. Store the sauce in a warm place.

5. bun cut in half and a heated-dry fry pan.

6. Cooking poached.

7.On a roll spread fish, poached, pour sauce, sprinkle with pepper and pink decorate dill.

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