1 egg yolk
100g melted butter
Salt and pepper
800cc water
40cc vinegar
1
Making
the hollandaise sauce: put the egg yolk in a bowl then add boiling
water, halfway up the bowl, stirring in the butter little by
little until the mixture becomes mayonnaise-like in consistency.
Add salt and pepper.
2
Boil
the water and vinegar and poach the quail's eggs
(break the eggs gently so they cook with a nice shape).
3
Take
15g of rice in your right hand and gently mould it into the
shape of a ship's hull. Repeat four times.
4
Put
a slice of smoked salmon on top of each piece of rice, then
put the poached eggs on top and spread on the hollandaise sauce.
You
can now taste for yourself Miso Mozzarella, which
is featured on the menus of Matsuri High Holborn
and St James', Moshi Moshi Sushi, and Feng Sushi.
Put
a slice of smoked salmon on top of each piece of rice, then
put the poached eggs on top and spread on the hollandaise sauce.
