Scrambled Eggs with Stuffed Brill, Hop Sprouts and zabaglione of Wittekerke
2 pounds fillets of brill
0.5 pound hop sprouts
1/4 bottle of Wittekerke
3 egg yolks
1 dash of cream
1 pound melted butter
1 tbsp. lemon juice
Salt, pepper, red pepper, nutmeg
How to prepare:
1.Lightly roll the fillets of brill in flour and in oil.
2.Grill them on both sides.
3.Remove the hard ends of the hop sprouts. Wash the sprouts, dry them on a paper towel and bake them in peanut oil (if you have some truffle oil at home, add a dash of it).
Season with pepper, salt and nutmeg.
4.Beat the eggs and bake them into scrambled eggs. Add pepper and alt.
5.Beat the egg yolks together with the beer at a low heat until you have a homogenous mass. Slowly add the melted butter and afterwards a dash of cream. Season with lemon juice, salt and red pepper.
6.Place the brill on the scrambled eggs and the baked hop sprouts on top of it.
Top with zabaglione.
Recipe by Stefaan Couttenye –
Restaurant ‘t Hommelhof – Watou
Source: “De Bierkeuken van ‘t Hommelhof”
Roularta Books – www.hommelhof.be