Get this quick and easy dessert recipe.
INGREDIENTS:
- Baked Egg With Salmon
- 220 grams Salmon (30 g x 12 pieces)
- 8 Eggs
- 5 grams Salt
- 3 grams Black pepper, powdered
- 50 grams Filo pastry (15cm x 15 cm)
- 50 grams Butter
- 120 grams Arugula
- 40 millilitres Japanese soyu
- 80 millilitres Palm oil
- Eggplant With Black Caviar
- 120 grams Eggplant, cut into 1 cm cubes
- 200 millilitres Palm oil
- 8 grams Shallot, sliced
- 3 grams Garlic, finely chopped
- 8 grams Brown sugar
- 8 grams Sherry vinegar
- 40 grams Black caviar
- 5 grams Salt
METHOD
TO PREPARE BAKED EGG WITH SALMON IN FILO PASTRY:
- Spread one sheet of filo pastry out on a clean work surface.
- Butter both sides of this first sheet, then lay on a second sheet of pastry.
- Butter the second sheet of filo pastry before laying on a third sheet; butter this one, too.
- Repeat until you have four sets of triple-layered and buttered filo pastry.
SEASON THE SALMON WITH SALT AND PEPPER:
- Prepare four circular ring moulds, each about 10 to 11 cm in diameter.
- Arrange buttered filo pastries into the moulds, one three-layered piece per mould.
- Place sliced salmon atop filo pastry, allowing for three pieces per mould.
- Crack eggs onto salmon, allowing for one egg per mould.
- Place into preheated oven to bake at 160°C for 10 minutes.
- Place arugula salad in mixing bowl and toss with soyu and palm oil.
- Season with salt and pepper.
TO MAKE EGGPLANT CAVIAR:
- In palm oil, deep-fry the eggplant until golden brown, then drain.
- Sauté the shallots and garlic until just coloured, then stir in brown sugar and allow to caramelise.
- Deglaze with sherry vinegar and simmer for 2 minutes, before gently mixing in the eggplant.
TO ASSEMBLE:
- Remove baked egg and salmon pastries from their moulds and plate with arugula salad.
- Scoop eggplant over egg and follow with black caviar.
