How long can I keep the gribiche sauce?

Covered in the fridge for up to 2 days, because it contains raw egg yolk. I always make the dish itself fresh, and I don't recommend freezing it.

Can I replace the poached eggs?

Sure! A 6-minute soft-boiled egg, cut open over the potato, is just as tasty and much easier.

Can I make the sauce in advance?

Yes, the same morning or the day before. Give it a quick stir before serving, and you can make the green oil even earlier.

Can I replace the eel with another fish?

Smoked trout, smoked mackerel or smoked salmon also work really well here.

Jacket potatoes with smoked eel, poached egg & gribiche sauce

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45min

•

Medium

This is such a delicious dish! Steamed jacket potatoes, a poached egg on top, a lovely classic gribiche sauce and smoked eel underneath. I finish it off with hand-peeled North Sea shrimp, and then you eat like a king. It looks fantastic, yet it is really simple to make. Only poaching the egg might take a little courage, but a soft-boiled egg that you cut open is just as tasty. Looking for more recipes with poached eggs? Check out this tasty toast with chard or this buttermilk mash with shrimp, white sauce and a poached egg

Ingredients

What do you need?

Quantity: 4p

For the green oil
½ bunch of parsley
½ bunch of tarragon or dried tarragon
½ bunch of chives
juice of 1 lemon
200 ml sunflower oil
pepper and salt

For the gribiche sauce
1 egg yolk
1 tbsp mustard
the green oil (above)
1 tbsp capers
4 gherkins, finely chopped
1 shallot, finely chopped

For the dish
4 nice Princess Amandine potatoes, rinsed and unpeeled
4 smoked eel fillets
4 very fresh eggs
a good splash of vinegar (for poaching)
150 g hand-peeled North Sea shrimp
a few sprigs of greens to finish (e.g. flat-leaf parsley )

½ bunch of parsley
½ bunch of tarragon or dried tarragon
½ bunch of chives
juice of 1 lemon
200 ml sunflower oil
pepper and salt

1 egg yolk
1 tbsp mustard
the green oil (above)
1 tbsp capers
4 gherkins, finely chopped
1 shallot, finely chopped

4 nice Princess Amandine potatoes, rinsed and unpeeled
4 smoked eel fillets
4 very fresh eggs
a good splash of vinegar (for poaching)
150 g hand-peeled North Sea shrimp
a few sprigs of greens to finish (e.g. flat-leaf parsley )

Make it veggie!

Replace the smoked eel with slices of roasted beetroot or smoked tofu.
Replace the North Sea shrimp with crispy fried capers or toasted sunflower seeds.

Preparation method

How do you make this?

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Make the green oil. Put the parsley, tarragon, chives, lemon juice and sunflower oil in a blender. Season with pepper and salt and blend into a smooth, bright green oil.
Make the mayonnaise. Put the egg yolk and mustard in a bowl. Pour in the green oil in a thin stream while whisking continuously, until you get a mayonnaise. It will be a little runnier than regular mayonnaise, and that is perfectly fine.
Finish the gribiche sauce. Stir the capers, chopped gherkins and shallot into the mayonnaise. Taste and season further if needed.
Steam the potatoes. While you make the sauce, steam the potatoes in their skins for 20 to 25 minutes, until a knife slides in easily.
Prepare the eggs. Poached: bring a pan of water to the boil with a good splash of vinegar and lower the heat until the water is barely simmering. Crack the eggs one by one into a cup and gently slide them into the water. Cook for 3 minutes, lift them out with a slotted spoon and drain on kitchen paper. Soft-boiled: boil the eggs for 6 minutes, plunge them into ice-cold water and peel.
Plate up. Cut each eel fillet in half and lay the two pieces neatly side by side on a plate. Cut open a potato and place it on top of the eel. Top with the poached or halved soft-boiled egg.
Finish. Spoon a generous dollop of gribiche sauce over the egg and finish with the hand-peeled North Sea shrimp and a sprig of greens.

Tips

In the fridge: keep the gribiche sauce covered for up to 2 days (note: raw egg yolk). The green oil keeps for 3 to 4 days in a sealed jar. The dish itself is best made fresh.

In the freezer: not suitable. The mayonnaise splits and the eggs turn rubbery.

Reheating: not needed. I serve the potatoes lukewarm, and the rest goes on cold.

For poached eggs, use really fresh eggs. That way the white stays nicely wrapped around the yolk. No super-fresh eggs? Then go for gently soft-boiled ones.

Don't blend the green oil for too long, or it will heat up and lose its bright colour. You can also pour it through a fine sieve or a cloth for a clear oil. Feel free to poach your eggs in advance and keep them in cold water. Just before serving, dip them in hot water for 30 seconds.