One of my good friends @curingcarmen thought me about the importance of animal based phospholipids which are very simple terms, a fatty acid that protects our cell membranes. Egg yolks, butter, and salmon are full of them!
This plate is on honor of her ❤️ and you should totally check out her Instagram for more info on phospholipids 😜 she’s the expert 🫶🏻
To make 1 plate you need:
6-8 ounces of your favorite salmon 🍣 I love wild king salmon
2-3 eggs 🥚
2-3 tablespoons butter 🧈 and/or ghee for frying and eating
Grated raw sheeps pecorino cheese 🧀
For the hollandaise:
1 egg yolk 🍳
50 g butter 🧈
How to:
Begin by heating up ghee in a pan. Pat the salmon dry and salt it from all sides.
When the pan is hot, sear the salmon skin side down for 3-4 minutes. Flip and cook for 2 more.
In another pan, heat up more ghee and crack 2-3 eggs in a bowl with some salt, beat them and scramble.
Top the finished eggs with grated raw sheeps milk pecorino or another one of your favorite cheeses. I always look for raw cheese, ideally A2 dairy.
Top the salmon with homemade butter and / or hollandaise. To make that, slowly blend an egg hold with 50 g of melted salted butter. Be sure that the butter isn’t too hot or the egg yolk will split. You want the mixing process / pouring butter into egg to take a minute at least to gently emulsify it.
