Рецепт для воскресного завтрака: яйцо Бенедикт с лососем и копченой паприкой
Воздушная булочка бриош, нежный слабосоленый лосось, яйцо-пашот и ароматная копченая паприка — сегодняшний рецепт удовлетворит аппетит тех, кто отдает предпочтение изысканному и сытному завтраку одновременно. Секретами блюда с HELLO.RU поделился шеф-повар бистро «Крылья» Алексей Страхов.
Ингредиенты:
Хлеб бриош — 50 г
Масло сливочное — 5 г
Сыр чеддер — 20 г
Шпинат свежий — 5 г
Лосось слабосоленый — 50 г
Яйцо пашот — 1 шт
Соус голландский — 30 г
Сыр пармезан — 2 г
Копченая паприка — 0,5 г
Для голландского соуса:
Желток — 3 шт
Белое вино — 50 г
Сливочное масло — 100 г
Крахмал — 3 г
Сок лимона — 10 г
Соль — 2 г
Способ приготовления:
1. Приготовление голландского соуса. Соединить желтки с белым вином, лимонным соком и крахмалом, в то время как соль разогреть на водяной бане до загустения и вбить туда сливочное масло комнатной температуры. Все соединить.
2. Тост смазать сливочным маслом, обжарить. На тост положить сыр чеддер, слегка запечь, затем на сыр выложить шпинат, слабосоленую семгу, сверху выложить яйцо-пашот. После этого полить голландским соусом, посыпать тертым пармезаном и копченой паприкой.
Приятного аппетита!
По материалам: ru.hellomagazine.com
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