This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency.
Silk Scrambled Eggs
3 large eggs, beaten
1 tablespoon unsalted butter
2 tablespoons (30ml) cream
1-2 tbsp crème fraîche
Sea salt and cracked pepper
Yarra Valley Caviar Altlantic Salmon pearls to serve
1. In a small pan, combine eggs, butter, and cream DO NOT ADD SALT.
2. Set over low heat and cook, constantly whisking, until eggs begin to thicken slightly. Remove from heat and continue whisking.
3. Return to heat, whisk and remove from the heat and whisking each time the eggs begin to thicken more. Repeat these steps until the eggs form a custardy consistency, 5 to 10 minutes.
4. Remove from heat and stir in crème fraîche; this will stop the eggs from cooking.
5. Season with sea salt black pepper.
Vanilla & Vodka-Cured Ocean Trout
½ cup rock salt
½ cup brown sugar
1 vanilla pod
1 x 1kg ocean trout fillet, cut from the thick part of the whole fillet, pin boned, skin on
¼ cup vodka
1. Place the salt and brown sugar in a food processor and pulse to combine well.
2. With a knife, split the vanilla pod lengthways. Reserve the split pod and smear the seeds over the flesh side of the trout.
3. Place the trout in a shallow dish, skin-side down. Sprinkle with the vodka and leave to cool in the fridge, covered, for 1 hour.
4. Combine the split vanilla pod with the salt and sugar mix and rub over the trout, pressing the vanilla pod into the skin.
5. Cover the fish in cling wrap and refrigerate overnight.
6. When ready to serve, remove the trout from the salt mixture – it will be pretty wet by this stage. Wash off the remaining salt by running under cold water, then pat dry.
Serve the eggs immediately (hot) with room temperature slices of vodka and vanilla-cured ocean trout — garnish of salmon caviar and dill sprigs.