Silk handkerchiefs with beurre blanc and confit egg yolks

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Louis Korovilas

For the confit eggs

  • 250ml/9fl oz vegetable oil
  • 4 egg yolks

For the silk handkerchiefs

  • 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares
  • 100g/3½oz walnuts, toasted and finely chopped
  • 20g/¾oz grated Parmesan

For the beurre blanc

  • 2 shallots, thinly sliced
  • 4 juniper berries
  • 4 peppercorns
  • 1 bay leaf
  • 150ml/5fl oz white wine
  • 200g/7oz unsalted butter
  • few dashes condimento morbido or white wine vinegar
  • 2 tbsp double cream
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