by Chef Clement Bellaigue
4 cups (1L) water
80ml (1/3 cup) white vinegar
15g (1 tbsp) coarse salt
10 sheets Spring Roll wrappers
125g (½ cup) flour
Salt and pepper
5L Canola Oil (for deep frying)
100ml crème fraiche
100g smoked salmon
40g caviar (optional)
Bring a pot of water to boil with the vinegar and salt
Crack 4 eggs into a ramekin/bowl
Pour these eggs into the water and simmer for 5 minutes
Drain and cool in ice-cold water and dry on paper towels
Prepare “Batter” & Frying Oil
Cut the spring roll wrappers into julienne strips
In a bowl, beat the other 2 eggs
In another bowl, prepare the flour
Begin heating up oil for deep frying
Coat the poached eggs: first with flour, then egg and then with julienned spring roll wrappers, forming a bird’s nest around the egg.
Fry in a fryer at 160°C (320° F) for 2 minutes.
Remove from oil and drain on paper towel. Salt and pepper generously to taste.
Smoke Salmon, Crème Fraiche & Plating
Dice 32 cubes of smoked-salmon, equally sized.
Lightly whip the crème fraiche and make a perfect round of crème fraiche, and place in the middle of each plate.
Next, top cream with 8 pieces of diced smoked salmon on each plate.
Place deep-fried eggs on top of the cream. Optional: add 10g of caviar on each egg to make a quenelle.
Recipe by: Chef Clement Bellaigue
L’Atelier de Joel Robuchon – Montreal