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Poached Egg with Chorizo ​​and Caviar – Waldorf Roll

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Poached Egg with Chorizo ​​and Caviar – Waldorf Roll

The perfect poached egg with chorizo ​​and caviar – waldorf roll recipe with a picture and simple step-by-step instructions.

Egg with chorizo ​​and caviar:

  • 5 Pc. Eggs
  • 2 Pc. Chorizo
  • 50 ml Olive oil
  • 4 tbsp White vinegar
  • 1 tbsp Honey
  • 50 g Trout caviar

Waldorf Roll:

  • 1 packet Wasabi
  • 100 g Sushi rice
  • 4 tbsp Sugar
  • 4 tbsp Rice vinegar
  • 1 tsp Salt
  • 100 g Cream cheese
  • 1 Pc. Apples green
  • 1 Pc. Celery sticks
  • 100 g Walnut kernels
  • 100 g Smoked mackerel
  • 2 Pc. Eggs
  • 50 ml Rapeseed oil
  • Salt
  • 1 tsp Mustard
  • 0,5 tsp Apple Cider Vinegar
  • 2 Pc. Nori sheet
  1. For the caviar, dissolve honey in 2 tablespoons of warm vinegar. Let it cool down and then pour it over the caviar. Let marinate at least overnight. Remove the chorizo ​​from the skin and chop it into small pieces. Pour the olive oil over the mixture and leave it in a saucepan over a low heat.
  2. Poach the eggs in boiling water with the remaining vinegar. To do this, stir the boiling water and carefully place the eggs one after the other in the saucepan with a ladle or cup. To serve, drape the eggs with the chorizo, chorizo ​​oil and caviar. Add salt and pepper.
  3. For the wasabi majo, whip 1 whole egg and 1 egg yolk with a little mustard, salt and a dash of apple cider vinegar with a whisk. Gradually add the rapeseed oil. When a thick mayonnaise has formed, add 2 teaspoons of wasabi (from the tube, or fresh, but not the powder) and beat again.
  4. Let the sushi rice stand in water for at least 8 hours. Then pour off and slowly cook in a ratio of 1kg rice to 1 liter water with a pinch of salt until the rice is cooked through but still has a bite. Mix the sugar, rice vinegar and salt together. When done, drain the rice and place in a bowl. Add the sugar, vinegar and salt mixture and mix gently. Then let cool down a bit.
  5. Mix the cream cheese with a little wasabi. Cut the apple, celery and halibut into strips.
  6. On a sushi mat lined with cling film, lay out the nori sheet with the matt side up. Spread the rice thinly on top until the whole leaf is densely covered, leaving about 1cm free on one side. Spread the chopped nuts on the rice.
  7. Carefully turn the nori sheet over. Roughly distribute some of the cream cheese on the shiny side, then place the apple, fish and celery in a central strip. With the help of the sushi mat, fold the nori sheet around the apple and celery fish sticks and press down lightly. To serve, cut into pieces approx. 1 cm thick and brush with the wasabi mayo.
Dinner
European
poached egg with chorizo ​​and caviar – waldorf roll

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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