Eggs Benedict to the scent of orange on smoked salmon and salt pastry pie

 

For the salt pastry pie: stir flour with baking powder and parmesan and curry. Combine the butter (at room temperature) and mix with your fingers, as for sweet pastry. Combine the egg yolk and mix again. Compacted into a ball, wrap up  in plastic wrap and let rest in refrigerator for at least half an hour. On a pastry board put a little flour and roll out the pastry to a height of 2-3 mm. With the mold create 4 patties and place them on a baking sheet covered with parchment paper; brush with egg yolk. Bake at 160 ° for 20 minutes (depending on the oven).

For the hollandaise sauce: whisk in a water bath 40 g. of egg yolks with 40 g. of water and salt  until you have an eggnog light and fluffy. Incorporate wire 50 g. melted butter, stirring constantly (or add the pieces of butter a little at a time). When it begins to thicken, add 20 g. of lemon juice and 10 g. of orange juice. Mix and off. Pepper.


Boil water with 2 tablespoons of vinegar and boil, with a wand to create a vortex within which will be gently lowered the egg already slipped into a cup. Cook, pick it up with a slotted spoon; repeat with the other eggs.
Composition: put in the pot pie, a bit of hollandaise sauce, smoked salmon and finally the poached egg. Decorate.

 

EGGS n. 4  
SMOKED SALMON gr. 200  
HOLLANDEISE SAUCE enough    
FLOUR gr. 100 for salt pastry pie
GRATED CHEESE gr. 100 "
BAKING POWDER pinch 1 "
BUTTER gr. 50 "
EGG n. 1 "
SALT, CURRY enough   "
ORANGE, CHIVES enough   to decorate