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.
Find out all about Original Sushi Competition 2003 
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.
