Baked egg with creme fraiche
- Eight eggs
- Four generous slices of smoked salmon
- Two decilitres of Isigny Ste-Mère crème fraîche
- Four slices off a large loaf
- butter to grease the ramekins or serving dishes
- table salt, freshly ground pepper and curry powder (optional)
Lay out the mullet fillets on a baking tray and sprinkle with a little olive oil. Season them and put them aside in a cool place.
On another baking tray, lay out the four disks of pastry then carefully add the slices of aubergine and tomato. Sprinkle with a little olive oil, season and sprinkle with finely chopped garlic. Put them in a hot oven at 180 to 200 degrees C, gas mark 6 or 7 to cook for 12 minutes.
Once they have cooked for 6 minutes, put the fish in the oven and use the final 6 minutes to melt the Isigny lightly salted butter, adding the finely chopped fresh herbs, the juice of half a lemon and season. As soon as the fish and pastry come out of the oven, lay out the plates and sprinkle the melted herb butter over the striped mullet.
Be careful not to overheat the butter at the end of the recipe: it is important not to overpower the delicate flavour of the herbs, which also need to keep their fresh green colour.
* Feuillétée is a flaky pastry with a slightly firmer texture than puff pastry. (It is used for vol au vent cases, for instance, where puff pastry would fall apart too easily)