Eggs en Cocotte with Hot smoked Salmon or Trout Recipe
16 05, 20232 min read
A classic French dish that makes for an elegant but simple starter, supper (or breakfast!).
The trick is to get the timing right so the whites are set and the yolks still runny.
300ml/14fl oz milk
200ml/7fl oz double cream
1 bay leaf
½ tsp black peppercorns
200g/7oz Ullapool Smokehouse Hot roast smoked salmon/Trout
25g/1oz butter, plus extra for greasing
25g/1oz plain flour
4 duck eggs
2 tbsp finely grated Parmesan
1 tbsp finely chopped parsley
buttered toast, to serve
4 small ramekins
Preheat the oven to 170C/150C Fan/Gas 3 and grease 4 small cocotte dishes/ ramekins with butter.
Pour the milk and cream into a saucepan, add the bay leaf and peppercorns and bring to a simmer. Remove from the heat and set aside to infuse for 30 minutes.
Bring the liquid back to a simmer, add the Hot smoked salmon in large chunks and simmer for 5 minutes. Remove the fish from the liquid and flake into a bowl.
Melt the butter in a separate saucepan, add the flour and whisk together. Strain the poaching liquid into a jug and measure out 300ml/10fl oz. Gradually whisk the liquid into the butter and flour until smooth, then simmer gently for 2–3 minutes, or until thickened.
Pour most of the sauce over the fish, reserving a little for the top of each egg, and carefully fold to combine. Divide the mixture between the moulds, then crack an egg on top of each. Spoon over the reserved sauce, sprinkle over the Parmesan and then transfer to a deep roasting tin.
Pour in enough boiling water to come halfway up the sides of the dishes, then bake for 10–12 minutes, or until the whites are set and the yolks are still runny. Garnish with chopped parsley and serve with buttered toast.