Ingredients for 4 servings:
• 2 avocados
• 3.5 oz. / 100 g. tomatoes
• lemon juice
• 3 oz. / 80 g. mozzarella
• 3.5 oz. / 100 g. garlic
• salt, pepper
• 7 Tbsp. / 100 ml. olive oil
• 4 eggs
• 4 square sheets of filo pastry
• a fresh basil stem
• 3.5 oz. / 100 g. crème fraîche
Peel avocado and cube it along with tomatoes, (without cores). Drizzle with a bit of lemon juice, add salt, freshly ground pepper, olive oil, and a bit of mashed garlic. Let it sit for about 10 minutes to let the tastes blend. Prepare a poached egg: crack an egg into a bowl. Bring a pot of water to a simmer and add a bit of vinegar and salt. Then create a bit of a whirlpool in the water and carefully tip the egg into the center, white first. Leave it to cook for 3 minutes. Then cool it with cold water and take it out of the pan with a slotted spoon Add a bit of salt and pepper, and wrap it in filo pastry so that it looks like a pouch. Spread the egg on the seams of the pastry so that the pouch holds together well, and then fry it in a pan of olive oil until golden. Remove it from the pan and dry it.
Season crème fraîche with salt, pepper and chopped fresh basil. “For decoration, I recommend using frisee salad, slices of radish, nasturtium, or yarrow,” says Petr Patocka.
Put the tomato-avocado tartare into a round mold and place it in the center of a plate. Place a few mozzarella slices on top, season with salt and pepper, drizzle a bit of olive oil, and put the egg-pouch on the top. Fill up the free space on the plate with about five scoops of crème fraîche and it‘s ready to be enjoyed.
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