Mastrad orka Manual Del Usuario página 7

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Chasse
Recipe with the eggcups
Boiled eggs with smoked trout and ceps
Recipe for 4 people
Ingredients :
Ceps - 100 g / 3.53oz
4 large very fresh eggs
2 slices of smoked trout
1 small pot trout roe
Olive oil
Guérande salt
Pepper
A few sprigs of parsley
Cut the ceps into thin slices and arrange them in sticks. Fry them over a high heat in
the olive oil to make them crisp. Turn them out onto absorbent paper, then fry the
sprigs of parsley.
Heat up 1 litre salted water, place the eggcups on the base of the egg-cooking ring
then put an egg into each of the 4 eggcups. Carefully immerse the egg-cooking ring in
the water you have brought to the boil. Let the eggs simmer for 3 to 5 minutes.
While they are cooking dice the strips of smoked trout into small pieces, then take
the eggcups out
of the base and take the tops off the eggs. Add salt and pepper.
Strew with smoked trout then add the ceps and fried parsley. Top off with a few
smoked trout roe.
Serve with bread fi ngers, i.e. slices of baguette done in the oven until really crisp.
Instead of ceps you can use another type of mushroom – why not morels?
Pêche Loisir et nature
17/06/08 12:16:08 17/06/08 12:16:08
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