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Organic pea pancake, asparagus and poached eggs with a herb sabayon

Organic pea pancake, asparagus and poached eggs with a herb sabayon

PT50M

Why not try?

1
To make the pea pancakes, fill a pan with water and stir in the salt and caster sugar. Bring to the boil, add the peas and cook for 2 minutes. Drain in a colander and transfer to a food processor
  • 1 pinch of salt
  • 1 pinch of caster sugar
  • 250g of peas, organic
2
Sieve in the cornflour, self-raising flour and baking powder and add the egg yolks and sugar. Blitz to form a coarse purée, seasoning well with salt and pepper
  • 10g of cornflour
  • 25g of self-raising flour
  • 1/2 tsp baking powder
  • 2 eggs, separated
  • 1 tsp caster sugar
  • salt
  • freshly ground black pepper
3
In a separate bowl, whisk the egg whites with a pinch of salt until thick. Gently fold together with the pea mixture, the chopped spring onions and herbs until fully combined, then season to taste
  • salt
  • 3 spring onions, finely chopped
  • 1 pinch of chopped chervil
  • 1 pinch of chopped flat-leaf parsley
4
Preheat the oven to 170°C/gas mark 3½
5
To cook the pancakes, pour a little oil into a blini pan or individual frying pan and place over a medium heat. Spoon in enough of the pancake mixture to fill the pan and cook for a few minutes until the base has just set. Remove the pan from the heat and transfer to the preheated oven for 5 minutes to cook through fully
  • olive oil, for frying
6
Turn the pancake out onto a plate and cover, keeping warm until required. Keeping the oven on, place the pan back over the heat and repeat the process with the remaining mixture, making 3 more pancakes and keeping each cooked pancake warm until ready to serve
  • olive oil, for frying
7
For the asparagus, bring a large pan of salted water to the boil over a medium heat. Meanwhile, add the whole egg, yolks and vegetable stock for the sabayon to a wide bowl. Grate in the zest of half a lemon and squeeze in about 10ml of juice
  • 1 egg
  • 2 egg yolks
  • 50ml of vegetable stock
  • 1/2 lemon
8
Place the asparagus in the pan of boiling water to cook for 2–3 minutes, or until tender. Meanwhile, place the bowl with the eggs over the pan to create a bain marie (the bowl should not touch the water) and start whisking together over the heat
  • 20 asparagus spears, organic, trimmed and bases peeled
9
When the sabayon mixture starts to become light and fluffy, remove from the heat and continue to whisk while gradually adding the clarified butter. When thickened and smooth mix through the chopped herbs and some seasoning
  • 100g of clarified butter
  • 1 pinch of chopped chervil
  • 1 pinch of chopped chives
  • 1 pinch of chopped flat-leaf parsley
  • salt
  • freshly ground black pepper
10
Remove the cooked asparagus from the water and pat dry. Dress the spears with a little olive oil and season generously with salt and pepper
  • olive oil
  • salt
  • freshly ground black pepper
11
Bring a large pan of fresh water to a gentle simmer over a medium-high heat. Add a splash of white wine vinegar to help the eggs solidify and swirl the water to create a vortex. Crack each egg into a small cup or ramekin, then quickly – but gently – tip in each egg to cook at the same time
  • 8 eggs, organic
  • white wine vinegar
12
Poach the eggs for 3–4 minutes, moving them around gently if they become stuck on the bottom of the pan. Once the white has just set but the yolk is still runny, remove with a slotted spoon and season with a little salt and pepper
  • salt
  • freshly ground black pepper
13
To serve, place a pea pancake in the centre of each plate and top each with 2 poached eggs. Arrange the asparagus spears over the top of the eggs and spoon over the sabayon sauce

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