Poached eggs with bottarga, salmon roe and horseradish mash

Poached eggs with bottarga, salmon roe and horseradish mash

By
From
Everyday Seafood
Serves
4

This is a breakfast treat for all seafood lovers. Bottarga – the salted, pressed, air-dried roe of either tuna or grey mullet – is considered to be one of the great food delicacies of the world. Of the two, I prefer the more refined, subtle flavour of grey mullet bottarga, which is also more sustainable. The keta caviar – salmon roe – is a lovely addition. To give the dish a comforting feel, I sit the poached eggs on a creamy horseradish mash and liven it up with a grating of fresh horseradish at the end.

Ingredients

Quantity Ingredient
1 bottarga, about 100 g
100g keta caviar, ideally wild Alaskan
8 large eggs
50ml white wine vinegar

For the horseradish mash

Quantity Ingredient
3 large baking potatoes
1 fresh horseradish root, peeled
150ml single cream
100ml whole milk
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 lemon, cut into 4 wedges

Method

  1. Preheat your oven to 200°C.
  2. For the mash, bake the potatoes on an oven tray for 1 hour or until tender. Set aside until cool enough to handle. Meanwhile, grate 50g of the horseradish and put into a saucepan with the cream and milk. Bring to a simmer and remove from the heat.
  3. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash with a potato masher. Fold in the creamy milk to give a soft mash texture. Season with salt and pepper to taste, bearing in mind the bottarga and keta are salty. Keep warm.
  4. To poach the eggs, bring a large pan of water to a simmer with the wine vinegar added. Crack each egg into a small individual cup or ramekin and add to the simmering water. (There is no need to stir the water – if your eggs are fresh they will form a nice shape instantly.) Cook the eggs for 3 minutes.
  5. Meanwhile, lay some kitchen paper on a plate ready to drain the eggs. When the eggs are cooked, remove them with a slotted spoon and trim away the escaping bits of egg white if you wish. Drain on the kitchen paper and season with salt and pepper.
  6. Spoon a portion of horseradish mash onto each of 4 warmed plates and make a well in the middle with the back of the spoon. Place 2 poached eggs in each well and slice the bottarga over the top. Add small spoonfuls of keta, followed by a good grating of horseradish. Serve immediately, with a wedge of lemon.
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