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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, yeast and salt in a bowl, make a well in the middle. Whisk the milk, butter and eggs, pour into the flour, mix using the whisk on a mixer. Cover and leave to rise for approx. 30 mins. Stir in the sugar crystals just before cooking.
Heat up the waffle iron, spoon 3 heaped tablespoons of batter onto the waffle iron for each waffle, cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.
Whisk the egg yolks, lemon juice and water in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat the mixture until pale and foamy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, season.
Bring the water and vinegar to the boil in a wide pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins., drain.
Plate up the waffles, top with the salmon and eggs. Drizzle with the Hollandaise sauce. Top with the micro greens.
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