Smoked salmon crumpets, poached eggs, hollandaise.
Ingredients
2x Crumpets (made using the new method)
60g Smoked salmon long sliced
2x Poached eggs
30g Hollandaise sauce
1g Chopped chives
3g Radish sprouts
2g Mixed cress
MOP
- Gently toast the homemade crumpets with a bit of butter ensuring the crumpets are toasted on both sides
- Top the crumpets with sliced smoked salmon, poached eggs and then thick hollandaise
- Finish with some chopped chives, radish sprouts and mixed cress
Crumpet mix.
Ingredients
375ml warm milk
450gr plain flour
90gr sugar
5gr dry yeast
360ml warm water
6gr salt
5gr baking powder.
MOP
- Whisk together the warmed milk, flour, sugar and dry yeast in the kitchen aid using the hook for around 5 to 8 minutes. After this add half of the warm water and mix it for another 3 minutes.
- Continue to add water until the batter is thick and smooth but stop when it reaches the consistency of thick cream. When you have the right consistency, add the baking powder and the salt, whisk well and cover with cling film. Leave the mix in a warm place until doubled in size, when the surface is full of small bubbles the mix is ready to be used.
- make the crumpet rings hot but make sure the pan or flat top is not set at too high a temperature. Cook the crumpet nearly all the way through before you flip it over with the ring on, if you follow this you will end up with lots of holes in the crumpet once cooked.
Hollandaise.
Ingredients
120g Pasteurised Egg yolk
250g Butter, melted
4g Fine salt
1g Cayenne pepper
17g lemon juice
50g White wine reduction
50g Water
MOP
- Using a double boiler whisk the egg yolk, water, lemon juice & white wine reduction together until you start to see thick ribbons form. The mix must be constantly whisked to avoid the yolks scrambling
- Once at a thick ribbon stage remove from the double boiler and stream in the melted butter to form an emulsion. Once all combined your sauce should be thick and glossy.
- Add the salt and whisk to combine
- Leave at room temperature for a maximum of 4 hours in accordance with food safety regulations
White Wine Reduction.
Ingredients
2kg White cooking wine
2kg White wine vinegar
3/4 Bunch tarragon
1.2kg Shallots
5g Black peppercorns
MOP
- Combine all of the above ingredients in a heavy based pot and bring to the boil
- Allow the liquid to reduce by half and the chill and reserve till needed
Waiters Notes
Our take on an eggs royal. A homemade crumpet topped with smoked salmon, poached eggs & hollandaise sauce
Allergies: Gluten, Egg, Sulphites, Fish, Milk