Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Watercress vichyssoise with poached egg and bacon
The fresh, pungent green of watercress is one of the very first herbs to sprout in spring. Wonderfully invigorating!
INGREDIENTS FOR THE SOUP
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | bunch | of watercress |
| 1 | onion, chopped | |
| 2 | cloves of garlic, chopped | |
| 500 | g | potatoes, peeled and diced |
| 1 | l | vegetable soup |
| 200 | ml | whipping cream or plant-based alternative |
| 5 | g | salt |
| 3 | g | pepper |
| optional: butter or oil for frying | ||
INGREDIENTS FOR THE POACHED EGGS
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | vinegar |
| 6 | eggs | |
INGREDIENTS FOR SERVING
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | bunch | of watercress |
| 100 | g | diced bacon (optional) |
| olive oil | ||
- Wash the watercress thoroughly and chop roughly. Heat a little butter or oil in a large pan. Add the chopped onion and garlic and fry over a medium heat until translucent.
- Add the potato cubes and sauté for a further 5 minutes.
- Add the vegetable stock and cook until soft. Add the chopped watercress and simmer for a further 2 to 3 minutes. Remove the soup from the heat and puree with a blender until smooth.
- Stir in the whipped cream and season the soup to taste with salt and pepper.
- For the poached eggs, bring the water to boil. Reduce the heat so that the water is only simmering gently. Add the vinegar.
- Slide a fresh egg into a cup or small bowl, this will make it easier to add the egg to the water.
- Use a spoon to create a small swirl in the water, this will help the egg white to wrap around the yolk. Now carefully slide the egg from the cup into the simmering water.
- Poach the egg for about 3 to 4 minutes. It is best to remove the poached egg from the water with a slotted spoon and carefully dab with a kitchen towel to remove any excess water. Working in batches, keep the eggs in cold water and bring back up to temperature in hot salted water for about 2 minutes before serving.
- Fry the bacon until crispy and drain on kitchen paper.
- To serve, pour the soup into plates and garnish with freshly plucked watercress, poached egg, a few drops of olive oil and the bacon.
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