{"id":513,"date":"2024-12-16T10:30:56","date_gmt":"2024-12-16T10:30:56","guid":{"rendered":"https:\/\/royalfish.mk\/?p=513"},"modified":"2025-02-11T15:58:12","modified_gmt":"2025-02-11T15:58:12","slug":"%d1%98a%d1%98cza-benedikt-so-ladno-dimena-pastrmka","status":"publish","type":"post","link":"https:\/\/royalfish.mk\/en\/%d1%98a%d1%98cza-benedikt-so-ladno-dimena-pastrmka\/","title":{"rendered":"EGGS BENEDICT WITH COLD-SMOKED TROUT"},"content":{"rendered":"
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INGREDIENTS (serves 4):<\/strong><\/h5>\n\n\n\n
    \n
  • 4 slices toast bread<\/li>\n\n\n\n
  • 1 bunch of chives<\/li>\n\n\n\n
  • 4 eggs<\/li>\n\n\n\n
  • 2 egg yolks<\/li>\n\n\n\n
  • 150g salted butter<\/li>\n\n\n\n
  • 1 tbsp oil<\/li>\n\n\n\n
  • 1 tbsp lemon juice<\/li>\n\n\n\n
  • 4 slices cold-smoked trout<\/li>\n\n\n\n
  • 2 tbsp white vinegar<\/li>\n<\/ul>\n\n


    <\/p>\n\n

    METHOD<\/h5>\n\n\n\n

    Poach the eggs<\/strong>:
    In a saucepan, heat 2 litres of water and add the white or alcohol vinegar. Crack each egg into a cup, then carefully slide it into the simmering water. Let the eggs cook for 2 minutes, then remove them with a slotted spoon and place them on a plate greased with a bit of oil.<\/p>\n\n\n\n

    Prepare the sauce<\/strong>:
    In a deep bowl, whisk the 2 egg yolks with 4 tablespoons of water over low heat until creamy. Remove from heat, add the butter cut into cubes, and whisk continuously (in a figure-eight motion to create a smooth cream). Add the lemon juice and leave the sauce at room temperature.<\/p>\n\n\n\n

    Toast the bread<\/strong>
    Cut the crusts off the toast or shape it using a round cutter. Toast the pieces lightly in a toaster.<\/p>\n\n\n\n

    Serve<\/strong>
    On each piece of toasted bread, place a slice of smoked trout, followed by one poached egg. Drizzle with the prepared sauce and garnish with chopped chives. <\/p>\n\n\n\n

    Serve immediately.<\/p>\n\n\n\n

    Enjoy your meal!<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \n