Smoked salmon fill with egg in cocotte
AppetizersServings: 4
Ingredients for Smoked salmon fill with egg in cocotte
Freshly ground pepper | ||
A little sweet chilli pepper | ||
1 | bundle | Fresh dill |
2 | large | Shallots |
200 | g | Smoked salmon |
3 | dl | Whipped cream |
3 | tsp | Tomato puree |
30 | g | Butter |
4 | large | Fresh eggs |
Instructions for Smoked salmon fill with egg in cocotte
To prepare the Smoked salmon fill with egg in cocotte recipe, please follow these instructions:
Free the salmon to the skin and bones and cut it into small cubes. Chop the chopped mustard and the dill well. Melt the butter in a small saucepan and chop the chopped onions without coloring. Season with freshly squeezed pepper.
Mix the salmon and dill with onion and benefit the mixture into four well-smoked coconuts. Gently put a spilled egg into each cocotte on top of the salmon mixture. It is easiest to smash the eggs in one cup at a time and then pour it into the cocott, avoiding getting a poor or an egg with broken flowers in the cocotte.
Put the coconuts side by side in the pan or in a pan, pour boiling water so that it reaches half the coconuts and put them in a preheated oven at 200 ° for approx. 10 minutes.
Sauce: pour the whipped cream into a saucepan and let it boil for good heat for a few minutes until it is thickened a little. Stir the tomato paste and season with freshly squeezed pepper and a little salt
Serve the eggs in the cocotta with a simple twig dill and sprinkle a little sweet chili pepper over. Pour tomato sauce into a hot sauce pan and serve it together with lun flute
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