200 gr of shelled and roasted buckwheat (kasha, particularly at Markal)
4 organic eggs
4 slices of smoked trout
300 gr of salt water (or 30 cl)
1 bunch of watercress
2 de-sprouted garlic cloves
100 ml of goat milk
1 tablespoon of olive oil
In a saucepan, boil the salt water and pour the buckwheat. Cook for 3 minutes on low heat. Stop the cooking and leave to rest covered.
Fill a quarter of the Vitaliseur’s vat with water and boil.
Wash and remove the stalks from watercress. Cook on the Vitaliseur’s sieve with garlic for 2 minutes.
In a blender, mix watercress with garlic and milk and a dash of olive oil.
Gently lay the eggs on the Vitaliseur’s sieve and cook for 5-6 minutes depending on eggs’ weight. Stop the cooking by immersing them into very cold water, then shell them.
Lay into each plate (soup plate) some buckwheat porridge then pour the watercress emulsion. Lay at the center one slice of smoked trout then place the egg over it.