Compiled by Raphaella Frame-Tolmie Photographs Sean Calitz Recipes and Food Production Brad Ball
POACHED HEN’S EGG, ASPARAGUS, SMOKED RAINBOW TROUT AND WHOLEGRAIN MUSTARD DRESSING WITH PEA SHOOTS
- 25g wholegrain mustard
- 50ml olive oil
- 1½T honey
- 40ml white wine vinegar
- 4 hen’s eggs (at room temperature)
- 16 asparagus spears, trimmed of the wood base and peeled
- 4 slices local smoked trout
- black pepper
- 1T chives, finely chopped
- peas, blanched and chilled
- pea shoots
To make the mustard dressing, mix the mustard, olive oil, honey and two teaspoons of the vinegar until well combined, and set aside. Bring two large saucepans of water to the boil. Add the remaining two tablespoons of vinegar to one of the saucepans and season the other liberally with salt (for the asparagus). Crack the eggs into four cups or saucers. Using a whisk, stir the vinegar water quickly enough to create a whirlpool, then gently place each egg into the centre. Bring the water to a gentle simmer and poach the eggs for about three minutes for soft centres, or longer if you prefer your egg yolks firmer. Using a slotted spoon, remove the eggs from the water and keep them warm until ready to serve.
While the eggs are poaching, boil the asparagus in the salted water for about one minute, or until al dente. Drain the asparagus and season with salt.
Divide and arrange the asparagus spears on four plates, top with slices of rainbow trout and a poached egg per portion. Drizzle the wholegrain mustard dressing over the dish, season with salt and black pepper, and garnish with chives, peas and pea shoots. Serves 4
This recipe originally featured in the September 2013 Issue of HL.