Tender, crisp asparagus topped with luscious salmon gravlax, rich poached eggs and a creamy dijon sauce. This dish is perfect for spring brunch and entertaining, but easy enough for a weeknight dinner!
My blog posts for utilizing your Vodka Dill Cured Gravlax – ‘The Series’ – are going to be short, sweet, and to the recipe point. Unless I decide to start rambling on and ranting about something… I do reserve the right to change my mind! Don’t worry about blog aesthetics, I will still include plenty of pictures!
Afterall, the photography aspect of NSN is my favorite part of having a food blog. Even though it drives me crazy sometimes… when I just CAN’T seem to get the shot I envisioned…the frustration makes me go ‘GRRRRR…’ It certainly does NOT help that I am a certifiable nut job of a perfectionist. (Yes, by the way, I am well aware that there is no such thing as perfect. But you can’t blame a girl for trying!)
I’ve already told you how phenomenally food-tastic the cured salmon tastes. There are SO many dishes you could make: use it as a part of a charcuterie (cured meat) and cheese board, or you could simply use the gravlax as a garnish on a plate.
Gravlax salmon rose anyone? Side note, garnishes should always be edible. Don’t be that idiot that puts a branch of rosemary on chicken because you think it looks pretty.
This however, does not apply to food stylists or photographers… we have our own set of very lax rules because most of the time we aren’t actually eating the food. No worries, I’ll tell you all about THAT in another post.
For the ‘normal’ cook who is actually enjoying the food they prepare, garnishes should always ALWAYS be edible and make sense with the dish you are presenting. They should ENHANCE the flavor, not distract from it. If you have any comments or want to bounce an idea off me (and my sometimes very blonde brain) for a dish you are thinking of preparing with your Gravlax, feel free to leave a message below or shoot me an email. I am always more than happy to help!
With that said, let’s get down to business with the first recipe in the gravlax series…..
Asparagus, Gravlax, Poached Eggs with Dijon Creme Fraiche Sauce
- 1 Bunch Asparagus – washed, woody ends removed (snap those suckers off… they are tough and not tasty), and dried well with a dish towel (or paper towel).
- 4-5 TB Extra Virgin Olive Oil
- 8 oz Gravalox
- 2 Eggs – Cold and Cracked into Individual ramekins
- 2 tsp White Vinegar + Water - for Poaching Eggs
- 1 Shallot – Sliced
- Cracked Black Pepper – to taste
- Coarse Salt – to taste
- Parmigiano Reggiano Cheese ,– Shaved or Grated garnish (optional)
- Fresh Dill – garnish (optional)
- Lemon Slices – garnish (optional)
- Dijon Crème Fraiche Sauce:
- 2 TB Dijon Mustard
- 1 ½ tsp White Wine Vinegar
- ½ Cup Crème Fraiche
- 1 clove Garlic – Minced
- 1 heaping tsp Fresh Dill – Minced
- Pinch of Salt & Pepper
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil for easy clean up. Place Asparagus in a single layer on Sheet pan and drizzle with Olive Oil. Generously season Salt and Pepper to taste.
- Roast Asparagus for 7 -10 minutes, depending on thickness. You want to roast it until just tender, but still has some bite. When it’s finished roasting, sprinkle with grated parmigiano (optional)
- While Asparagus is Roasting, Poach the Eggs:
- In a Shallow sauce pan or medium skillet, add water, enough to measure 1 ¼ - 2’’ up the sides of pan (depends on your pan… but enough water so a fine mesh sieve, once inserted in the pan, will have enough water to cover the egg). Generously salt the water and add the Vinegar. Bring Water to a gentle simmer over medium heat. Gently transfer eggs, one at a time, into a fine mesh sieve and lower into water. Poach eggs, about 4-5 minutes, until whites are just set and the yolk is still runny. Remove with a slotted spoon and allow to drain well.
- To Serve: Place roasted Asparagus on the Plate (I used 7 spears per plate), artistically drape the Salmon over top (I used 4 oz. per plate) and sprinkle with Shallots. Using a slotted spoon transfer a Poached egg over that, creating a stack; season with salt and pepper. Drizzle Dijon Crème Fraiche sauce over Egg. Garnish with parmigiano and dill. Serve with lemon slices or wedges to squeeze juice over top if desired. Viola! Enjoy!
- Dijon Crème Fraiche Sauce Prep: 5 minutes Inactive Time: 30 minutes Yield: ½ Cup
- Combine all ingredients in a small mixing bowl. Refrigerate for at least 30 minutes to allow flavors to marry.
Alton Brown’s: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html