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Mushroom duxelle tartlet with poached eggs and hollandaise sauce

Image of Mushroom Duxelle Tartlet With Poached Eggs And Hollandaise Sauce, UK TV

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Ingredients

For the tartlets

150 g ready-made puff pastry
8 spring onions

For the mushroom pure

25 g butter
2 shallots, finely diced
450 g button mushrooms
dashes of madeira
50 ml whipping cream

For the poached quails eggs

500 ml water
50 ml vinegar
12 quail's eggs
pinches of salt

For the hollandaise sauce

2 egg yolks
250 g clarified butter
2 tbsp warm water
2 tsp lemon juice
1 tsp chopped chives
pinches of paprika

To serve

green salad, dressed with olive oil

Description

Paul Heathcote Cooks Up A Treat Of Mushrooms And Puff Pastry, Served With A Poached Quail Egg And Spring Onions

UK TV

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