Phospholipid Platter 🍣🧈🍳

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 πŸ₯š

2-3 tablespoons butter 🧈 and/or ghee for frying and eating

Grated raw sheeps pecorino cheese πŸ§€

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.

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