Pulyar Omelette with Salmon

Breakfasts • French

Time 30 minutes

Ingredients 16

Servings 4

Description

Recipe by John Smith, chef at the popular diner "The Corner Cafe."

Ingredients

Chicken Egg 8 pieces
Milk 5 fl oz
Smoked haddock fillet 5 oz
Cucumbers 0 oz
Semi-soft cream cheese 0 oz
Avocado 0 oz
Ponzu sauce 0 fl oz
Microgreens 0 oz
Whole egg 2 pieces
Butter 5 oz
Dry White Wine 0 fl oz
Meyer Lemon Juice 0 fl oz
Water 0 fl oz
White Pepper (whole) to taste
Ground Black Pepper to taste
Salt to taste

Step-by-Step Guide

Step 1

Prepare the hollandaise sauce. Place the egg yolks in a bowl and whisk them. Combine with water, lemon juice, and wine, then add pepper and salt.

Step 2

Melt the butter over heat in a separate container.

Step 3

Place the egg yolks in a double boiler, making sure that the water does not touch the bowl with the eggs, or else they will cook and it won't work.

Step 4

Gradually heat the egg yolks, stirring them constantly.

Step 5

Pour the oil into the egg mixture while stirring vigorously. If it becomes too thick, add some water.

Step 6

Prepare an omelette. To do this, separate the egg whites from the yolks.

Step 7

Salt the egg whites and beat them with a mixer until stiff peaks form.

Step 8

Salt the egg yolks, add milk, and whisk together.

Step 9

Heat the skillet without oil, pour in the egg yolks, and cook the omelet until it's partially set.

Step 10

Place the egg whites on top of the yolks and set in a warm spot for 10 minutes (you can preheat the oven to 120°F, turn it off, and then place the omelet inside).

Step 11

Prepare the ingredients for the tartare. Finely chop the cucumber and salmon.

Step 12

Place the omelette on a cutting board, cut it in half, fold it like a sandwich, and then cut it in half again.

Step 13

Plate it.

Step 14

Combine the salmon with guacamole, cucumber, cream cheese, and ponzu sauce.

Step 15

Serve the tartar alongside the omelette.

Step 16

Drizzle with hollandaise sauce, and garnish with edible flowers and microgreens.