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A classical fish sauce prepared and presented in a unique way.
2 large shallots
1/4 cup Gefen Honey
1/4 cup Tonnelli Apple Cider Vinegar
4 eggs
1/4 cup capers
1/4 cup cornichons
bunch of dill
bunch of tarragon
bunch of parsley
6 finger limes or 1 lime supreme
Maldon salt
Mince shallots and pickle them in honey and vinegar with a pinch of salt for at least four hours, preferably overnight.
In boiling water, cook four eggs for seven minutes then immediately place them into an ice bath for another seven minutes. Peel the eggs and separate the whites from the par-cooked yolk. Sieve the egg whites.
Fry capers in 350-degree oil until they pop, around two minutes. Mince cornichons. Next pick some fresh dill, tarragon and parsley.
Cut four finger limes in half and separate the pearls from the skin.
Plate the dish starting with the egg yolk, sieved egg, pickled shallot, fried capers, cornichons, fresh herbs, finger limes, and finish with some extra virgin olive oil, the pickling liquid, and sea salt.
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