Possum’s Recipe Book

Photography by J C Hugo Richardson

Fried Little Gem Lettuce with Boiled Eggs and Hollandaise Sauce

Serves 2-4

1 gem lettuce per person 
3 eggs
Knob of butter
1tbsp olive oil
1 red onion - cut into thin rings
Sea salt
Black pepper
Rocket
Paprika
Hollandaise sauce (make first)
 
Method
 
Heat butter and oil in a fry pan and fry onion until soft.
Add the gem lettuce, fry on all sides.
Keep warm. Before serving cut lettuce lengthwise into quarters.
Next boil the eggs in cold water. 3mins for very soft, 
4-5mins if you like them less runny.
Drain and run under cold water to peel, cut in half and set aside.
 
Serve lettuce on a warm plate with onion, rocket and eggs.
Drizzles with hollandaise sauce and a pinch of paprika.
 
Hollandaise Sauce
125g butter
2 egg yolks
½tsp white wine vinegar
Lemon juice
Sea salt
Cayenne pepper

Method
 
Melt the butter in a non-stick saucepan and keep warm.
Whisk the egg yolks, vinegar and pinch of salt.
Gradually add the egg mixture bit by bit to the warm butter.
Continue to whisk until pale and creamy over a low heat.
You now should have a beautiful hollandaise sauce.
Season with a squeeze of lemon juice and a little cayenne pepper.
 
 

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