Zucchini Fritters with Red Caviar
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Zucchini fritters serve as a base for a poached egg drizzled with hollandaise sauce. This recipe comes from a chef at a popular American bistro.
Ingredients
- Courgette - 3.5 oz
- Chicken Egg - 2 pieces
- Whole egg - 3 pieces
- Green Peas - 7.1 oz
- 10% cream - 1 fl oz
- Meyer Lemon Juice - 1 fl oz
- Ghee - 1.8 oz
- Corn Salad - 0.2 oz
- Arugula - 0.2 oz
- Red Caviar - 0.7 oz
- Wheat Flour - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Grate the zucchini on a coarse grater and sprinkle with salt. After 5 minutes, squeeze out the excess liquid.
Step 2
Mix the flour, eggs, and grated zucchini. Add salt.
Step 3
Shape the prepared dough into pancakes and fry them in vegetable oil.
Step 4
Boil the green peas in salted water and blend them with cream.
Step 5
Pass the puree through a sieve into a saucepan and warm it over low heat, adding a little more cream.
Step 6
In a large pot, heat water with a tablespoon of vinegar. When the water reaches a bubbling boil, gently crack an egg into it and cook for 3 minutes, then remove with a slotted spoon.
Step 7
In a double boiler, whisk the egg yolks with lemon juice, gradually adding the melted butter.
Step 8
Place the pancake on a plate, top it with a poached egg, and drizzle with hollandaise sauce. Garnish with pea puree, red caviar, and leaves of sorrel and arugula.
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