Poached egg by Anthony Demetre

INGREDIENTS

1 free-range egg
1/4 litre red wine
2tbs (level) of onion marmalade
20g of lardons
3 small cèpes, sliced
60g clarified butter
2 handfuls of pousse épinard
Salt and freshly ground black pepper
6 large slices of foie gras
40ml red wine sauce (a reduction of shallots, peppercorns, red wine and red wine vinegar, monté au beurre)

METHOD

Poach egg in red wine and refresh in iced water. Set aside till needed. Heat onion marmalade and arrange in two quenelles on a large plate. Sauté lardons and cèpes in 30g of clarified butter until light brown. Sauté pousse épinard in about 10g clarified butter. Season and arrange into a 70mm cutter in the centre of the plate.

Reheat the egg in hot red wine, drain well and place on top of the spinach. Sauté slices of foie gras in the remaining clarified butter and place around the plate. Place lardons and cèpes on plate. Drizzle red wine sauce around the plate.

Anthony Demetre