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.

These recipes might interest you

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read

Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

Read

Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

Read