Coriander Paste
Ingredients:
200g green Coriander with Stems, chopped
5 medium Shallots, chopped
3 tablespoons of Olive oil
2 Anchovies fillets
50g Butter
Zest of one Lemon
Piment d’espelette
Cream
Sea salt
Dash Sugar
Preparation:
1.Fry shallots in olive oil until soft
2.Add coriander and cook lightly
3.Put mixture in blender, add butter, lemon zest and piment d’espelette and blend to coarse puree
4.Add as much cream to form a lightly solid puree
5.Season with salt and dash sugar
Poached Egg with Coriander Paste
Ingredients:
Large boiled Potato
Butter for frying
Sea salt
Very fresh Egg
Coriander Paste (see there!)
Preparation:
Poach egg until yolk is still liquid, drain and place on kitchen paper to dry
Cut slice from potato, 4mm thick
Carefully fry in butter, salt lightly
Cover potato with coriander paste, place egg on top
Cut egg open and put extra coriander paste in the cut