Ingredients
- 4 pound butter (unsalted)
- 1 pound dozen eggs (18 eggs)
- 8 ounce smoked white fish
- 1 ounce boaf brioche bread
- 1 pound canadian bacon
- 5 clove garlic
- 2 clove yellow squash
- 1 bunch pencil asparagus
- 1 bunch container grape tomato
- 1 bunch large white onion
- 1 bunch basil
- 1 ounce osetra caviar (black)
- 4 ounce lemons
- 1 ounce small bottle of tabasco sauce
Preparation
Baking Directions:
Poached eggs:1. Use a medium sauce pot and fill halfway with water.
2.Add a teaspoon of vinegar and bring to a boil, then reduce to a simmer.
3.Swirl water around and drop in the eggs one by one.
Cook for 2 minutes.
Smoked whitefish: 1. Using your store-bought whitefish, crumble it into flakes.
2.Slice and toast the brioche and cut into triangles.
Hollandaise:1. Put 2 egg yolks in a stainless-steel bowl and whisk vigorously over a double boiler until ripples appear in the egg and then slowly incorporate into the clarified butter.
2.Add a teaspoon of lemon juice and season with salt and pepper.
3.Fold in caviar to finish the sauce.
Ratatouille:1. Dice up the Canadian bacon.
2.Chop the garlic and saute in a pan over medium heat.
3.Add medium diced onion.
4.Cut the yellow squash into medium dice.
5.Cut the asparagus into quarter tips.
6.Sautee all vegetables 3-4 minutes.
7.Lower heat and add sliced cherry tomato and basil.
To put it all together:Place vegetable and bacon ratatouille on the bottom ,then the brioche, smoked fish and finally the sauce on top.
