maltatoday | SUNDAY • 18 JULY 2021
10
FOOD
Hash brown
Benedict
Recipe by Chef Alain James Grech
/ Judge on Gourmet Challenge and
Chef Patron at The Chef's Table
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook
@gourmetchallenge
• 350g peeled potatoes
• 1 small onion
• 1 egg
• 2 tbsp of flour
• 1 clove of garlic, minced
• Pinch salt and pepper
• Vegetable oil for frying
HASH BROWNS METHOD
The hash browns
1. Grate the potatoes and onion together
using a big side of the grater and squeeze
the liquid out using your hands.
2. Combine with the rest of the ingredients
and fry in generous amount of oil.
3. Use about a heaped tablespoon of the
mix to make one hashbrown.
The hollandaise
1. Mix the yolks with lemon juice and salt
and pepper using a whisk.
2. Slowly drizzle in the hot butter while
stirring, once the sauce thickens add the
hot water to make a nice emulsion. Season
to taste.
• 2 yolks
• 1tbsp lemon juice
• Pinch salt and pepper
• 100g butter, melted
• 1 tbsp hot water
HOLLANDAISE
ASSEMBLY
2 hash browns
70g smoked salmon
1 poached egg
2 tbsp hollandaise sauce
Stack hash browns with
smoked salmon. Place an
egg on top and cover with
warm hollandaise sauce.
