Poached egg with red fish and beurre blanc sauce

Ingredients

• Bread-wheel with seeds - 80 g
• Onion - 15 g
• Saffron - to taste
• Fish broth - 40 ml
• White wine - 100 ml
• Cream 20% - 30 ml
• Spinach - 50 g
• Vinegar - 10 g
• Egg - 2 pcs
• Red fish (smoked or slightly salted) - 50 g
• Red caviar - 10 g
• Small lettuce leaves - for garnish

Cooking

Step 1

Prepare the bere blanc sauce. Quickly fry the onion in butter, add white wine, evaporate alcohol over low heat, add fish broth, cook until thickened, add saffron and cream at the end. Strain and cool slightly the finished sauce.

Step 2

Pour vinegar into boiling water in a saucepan, make a funnel with a spoon, carefully break an egg into it and cook for several minutes. Repeat with the second egg.

Step 3

Dry the bread on the grill. Add a few spinach leaves to the sauce.

Step 4

Put spinach, pieces of fish, eggs on bread, pour over the sauce. Garnish with caviar and small lettuce leaves.