(single serving size):
- 1 jar 135g of truffle pesto
- 1 egg
- 1 half leek
- 2 big potatoes
- 1 glass of cold sparkling water
- 1 tablespoon of flour
- 1 fillet of anchovy in oil
- 1 knob of butter
- Olive oil
- Half glass of white vinegar
- Finely chopped chives
Place the fillet of anchovy in a blender with some olive oil and blend adding gradually the cold sparkling water and the flour. Mix to make a smooth mixture being careful not to create lumps. Pour the mixture into a bowl and let it sit into the fridge for half an hour.
Meanwhile clean and trim the leek then cut it into long thin strips. After half an hour remove the bowl of mixture from the fridge. Dip the thin strips of leek into the mixture and fry them in abundant sunflower oil. Place them on paper towels to absorb excess oil.
Fill a large saucepan with cold water and place over medium heat, add a half glass of white vinegar. Bring to a gentle, slow simmer and reduce heat to low. Crack the egg into a bowl. Swirl the simmering water to create a gentle whirlpool and gently pour the egg into the centre. Let egg white wrap around the yolk. Cook for a few minutes until white is firm and yolk is runny. Lift the egg out with a slotted spoon and drain it on paper towels.
Boil, peel and mash the potatoes in a bowl with a fork. Add a drizzle of olive oil, a pinch of salt and one knob of butter. Mix well all the ingredients adding 1-2 tablespoons of the egg cooking water.
Spread the potatoes puree on the serving plate, gently place the poached egg in the centre. Open the jar of truffle pesto and place a spoonful on top of the egg. Garnish with the fried leek and some blueberries. Sprinkle with finely chopped chives and pepper before serving