Europe 1 12:41 p.m., February 19, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
FOR 6 PERSONS :
6 large free-range eggs
2 bunches of watercress
40 cl chicken broth
20 cl whipping cream 20% fat
200g unsalted butter
½ lemon juice
2 liters of water
250 g coarse salt
120g shavings of aged Parmesan 18 to 24 months
150 gr brown button mushrooms
1 chopped shallot
A few tiny croutons
Espelette pepper
Bake the eggs with the shell in the center of the oven on a baking rack at 65-70° for 1 hour and 10 minutes.
Put 2L of water + 250gr of coarse salt to boil
Cut ¼ of the tail of the watercress bunches, rinse them under clear water then dip them in boiling water for 40 seconds.
Drain in a bowl filled with ice cubes and water to stop the cooking and fix the chlorophyll (green) of the watercress.
Bring the chicken broth, cream and butter to a simmer then add the very cold and squeezed watercress.
Mix with half the lemon juice, adjust the seasoning and serve for the recipe.
For the mushroom duxelles:
Coarsely chop the Paris mushrooms with the shallot and sweat in the dry olive oil, season.
Training:
In a small soup plate, place a base of mushroom duxelles, break the hot egg on top, pour the watercress velouté all around, leaving half of the egg visible.
Sprinkle the Parmesan shavings and a drizzle of olive oil around the egg.
You can add a few small croutons to it as you wish.
Good tasting
Recommended wine:
2018 Pouilly Fumé “Villa Paulus” Domaine Masson Blondelet