Salmon and egg cocotte with sorrel
Here is a quick and easy salmon and egg cocotte recipe for a fuss-free entree.
1. Prepare a bain-marie in a shallow dish that can contain 4 large ramekins. Fill the shallow dish with two-thirds of water and place it in the oven at 180°C
2. Finely grate the zest of half the washed lemon. Remove the stalks of the sorrel before washing and drying. Set aside two whole leaves.
3. Melt the butter in a non-stick pan and then cook the sorrel quickly over high heat. Once it is cooled, press to extract the vegetable juice and chop coarsely.
4. Whip the heavy cream with the chopped sorrel and add half of the lemon zest. Salt and pepper the mixture and divide it into the 4 ramekins. Break 1 egg atop each ramekin and season lightly. Bake the ramekins in the warm bain-marie for 10 minutes. Cut up the pieces of smoked salmon.
5. While the eggs are cooking, add the salmon and the remaining lemon zest and sorrel. Serve the eggs en cocotte with rustic bread.
Photo credit : Sucré Salé
