Egg, watercress & black garlic cream, horseradish yogurt
Camille Delcroix, winner of Top Chef 9, is at the helm of Bacôve. He offers us his recipe for an egg, sublimated with a watercress and black garlic cream and horseradish yoghurt, ready in 20 minutes.
serves 4
Preparation time: 15 min
Cooking time: 5 min
- 4 eggs
- 1 bunch watercress
Black garlic cream
- 1 head black garlic
- 10 cl white balsamic vinegar
Horseradish yoghurt
- 10 cl liquid cream
- 1 horseradish root
- 1 lemon
- salt and pepper
Dressing
- 1 jar trout roe
- 10 cl leek oil
- 4 slices sliced bread
- Butter
1 - Prepare the watercress cream: blanch the watercress in boiling salted water and cool in iced water to stop the cooking process, then blend to the desired consistency. Season with salt and pepper. Set aside.
2 - Prepare the black garlic cream: peel and blend the garlic with the vinegar and set aside.
3 - Prepare the horseradish yoghurt: zest and squeeze the lemon into the liquid cream to thicken it. Add the grated horseradish, salt and pepper. Set aside.
4 - Plunge eggs into boiling salted water for 5 min.
5 - To serve: coat each egg with watercress cream, then marble with black garlic cream. Cut the bread into small pieces and toast in butter. Place a little horseradish yoghurt on the bottom of each plate, drizzle with a few drops of leek oil, add the shelled egg, the mouillettes and a few trout eggs.
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