Pollonaise Sauce
- 6x eggs 1tbsp capers 1tbsp flat leaf parsley 1tbsp toasted brioche crumbs (or normal bread crumbs) Salt & cracked pepper 1tsp olive oil
General Tarleton, Cod, roscoff onions & sauce pollonaise
General Tarleton, Cod, roscoff onions & sauce pollonaise
30 min
Watch Chef Chris McPhee from the General Tarleton create this fantastic dish using British Lion Eggs
Ingredients
Egg Yolk Puree
- 6x egg yolks 1tsbp olive oil Maldon sea salt
Cod
- 130g portion of cod
Method
Cook 6 eggs for 10mins in boiling salted water.
Plunge into iced water & begin to take the shell off.
Slice the eggs lengh ways & remove the yolk from the white.
Chop the yolk very finely & cut the white into brunoise. Set aside.
Finely chop capers & add to your chopped egg, then add finely chopped flat leaf parsley.
Add in 1tbsp of toasted brioche bread crumbs.
Finaly add your olive oil just to bind it all together.
Mix all together & check for seasoning.
Roscoff Onions
Top & tail your onion
Place in a sous vide bag with a little rapeseed oil & fresh thyme.
Seal the bag & place them in a steamer oven set at 80c steam for approximately 30mins.
Leave them to chill completely in the bag before opening them.
Egg Yolk Puree
Place all in a vacuum pack bag
Cook 64c for 1hr
Pass through a sieve and vac pack in an open container to remove the air.
Reserve in a bottle of piping bag until needed.
Cod
Lightly cure the fish beforehand
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