Served on Toasted Rye Bread with Hollandaise Sauce and Grilled Romaine Lettuce
Recipe for lumpfish roe with poached egg
I love lumpfish roe. They are delicious and can be used in so many ways. They can be used in a salad, as an appetizer, or even as a main course.
Roe pairs well with eggs, and when you combine eggs, roe with Hollandaise sauce and toasted rye bread – you can almost hear the angels sing.
Servings: people
Lumpfish Roe with Poached Egg
Served on Toasted Rye Bread with Hollandaise Sauce and Grilled Romaine Lettuce
Ingredients
- 2 slices Rye Bread
- Butter For toasting the rye bread
- 100 gram Lumpfish Roes Cleaned and salted
- 0.5 pcs. Red Onion Finely chopped
- 2 pcs. Egg
- Hollandaise Sauce Your favorite ready-made
- 5 gram Mustard Coarse
- Chives To taste
Instructions
- Toast the rye bread in butter on the pan.
- Poach two eggs.
- Halve the romaine lettuce and grill them on the pan, with the core, in butter for a few minutes.
- Once they have taken on some color, remove them from the pan.
- Whisk your favorite hollandaise and add a teaspoon of coarse mustard.
- Optionally, season the lumpfish roe with extra salt!
- Finely chop red onion and chives.
- Plate with rye bread, romaine lettuce, and lumpfish roe.
- Pour hollandaise over the dish and garnish with red onion and chives.