Glazed Waffle Donut with Cured Salmon, Avocado and Bearnaise by @cedriklorenzen

35 min

4 servings

🌿

1 sprig

Tarragon

🧅

1

French shallot

⚫

3

Black peppercorns

🍷

65 ml

Dry white wine

🍶

65 g

Tarragon vinegar

🥚

2

Egg yolks

🧈

130 g

Butter

💧

1 tbsp

Water

Waffle donut

🐟

Cured salmon

🥑

Avocado

🍋

Lime

Micro herbs

  1. Combine
    • Tarragon
    • French shallot
    • Black peppercorns

    Combine the tarragon, shallot, black peppercorns, white wine, and vinegar in a small saucepan, bring to a simmer and let it reduce until only 42g of liquid remains, then allow to cool slightly.

  2. Whisk
    • Egg yolks

    In a heatproof bowl, whisk the egg yolks and the reduced liquid together to incorporate.

  3. Place
    • Water

    Place the bowl over a pot of barely simmering water, making sure the bowl sits well over the pot, and continue to whisk until the mixture thickens and doubles in volume.

  4. Add
    • Butter

    Start adding the cubed butter slowly, 2-3 pieces at a time, ensuring each addition is fully whisked in before adding more.

  5. Warm
    • Butter
    • Water

    When all the butter has been fully incorporated, remove the bowl from heat and warm the bearnaise in a water bath until ready to serve.

  6. Add
    • Water

    If the bearnaise sauce is too thick, add a tablespoon of warm water to thin it out.

Glazed Waffle Donut with Cured Salmon, Avocado and Bearnaise by @cedriklorenzen

35 min

4 servings

🌿

1 sprig

Tarragon

🧅

1

French shallot

⚫

3

Black peppercorns

🍷

65 ml

Dry white wine

🍶

65 g

Tarragon vinegar

🥚

2

Egg yolks

🧈

130 g

Butter

💧

1 tbsp

Water

Waffle donut

🐟

Cured salmon

🥑

Avocado

🍋

Lime

Micro herbs

Preparation Steps

  1. Step 1/6

    Combine the tarragon, shallot, black peppercorns, white wine, and vinegar in a small saucepan, bring to a simmer and let it reduce until only 42g of liquid remains, then allow to cool slightly.

    🌿Tarragon
    🧅French shallot
    ⚫Black peppercorns
    🍷Dry white wine
    🍶Tarragon vinegar
    🍲Small saucepan

  2. Step 2/6

    In a heatproof bowl, whisk the egg yolks and the reduced liquid together to incorporate.

    🥚Egg yolks
    🥣Heatproof bowl
    🥄Whisk

  3. Step 3/6

    Place the bowl over a pot of barely simmering water, making sure the bowl sits well over the pot, and continue to whisk until the mixture thickens and doubles in volume.

    🥣Heatproof bowl
    🍲Pot
    🥄Whisk

  4. Step 4/6

    Start adding the cubed butter slowly, 2-3 pieces at a time, ensuring each addition is fully whisked in before adding more.

    🧈Butter
    🥣Heatproof bowl
    🥄Whisk

  5. Step 5/6

    When all the butter has been fully incorporated, remove the bowl from heat and warm the bearnaise in a water bath until ready to serve.

    🥣Heatproof bowl
    🍲Pot

  6. Step 6/6

    If the bearnaise sauce is too thick, add a tablespoon of warm water to thin it out.

    💧Water
    🥣Heatproof bowl
    🥄Whisk

Composition

Ingredients

Types

Herbs, Vegetables, Spices, Alcohol, Eggs, Dairy, Water, Grains, Baked Goods, Fish, Fruit

Ingredients

Tarragon, French shallot, Black peppercorns, Dry white wine, Tarragon vinegar, Egg yolks, Butter, Water, Waffle donut, Cured salmon, Avocado, Lime, Micro herbs

Notes

French shallot (finely sliced), Egg yolks (keep the whites for an omelette), Butter (cubed, at room temperature), Water (warm, only if the bearnaise needs thinning), Waffle donut (glazed, no amount given), Cured salmon (no amount given), Avocado (no amount given), Lime (no amount given), Micro herbs (no amount given)

Allergens

Sulphites, Eggs, Milk, Gluten, Fish

Dietetics

Dietary regimen

Nut-Free, soy-free, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 28g, Fat: 42g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 420mg, Calcium: 60mg, Iron: 1.3mg, Phosphorus: 180mg

Vitamins

Vitamin A: 350mcg, Vitamin E: 2.5mg, Vitamin D: 1.2mcg, Vitamin B12: 1.8mcg, Vitamin C: 6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Small saucepan, Whisk, Heatproof bowl, Pot, Knife, Cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled dish : same day, best eaten immediately (serve fresh,cured salmon and avocado degrade quickly once cut), Bearnaise sauce : up to 1-2 days (store in an airtight container in the fridge,gently rewarm in a water bath, do not boil or it may split), Waffle donut (unglazed/unassembled) : up to 2 months (wrap tightly and freeze,thaw and reheat before glazing and assembling)