& Eggs with a Horseradish Cream Sauce and Pickled
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Cream Sauce Ingredients:
1 cup Cream
2 tbls. Butter
2 tbls. Onion (one quarter inch diced)
1 tbls.AII Purpose Flour
TT Kosher Sea Salt
TT Pepper Blend (Fresh ground)
1 cup Prepared Horseradish Sauce
Sauté onion in butter until tender. Stir in flour
Cook over low heat for 2 minutes. Add cream. Bring to
a boil while constantly whisking to incorporate roux.
Simmer 15 minutes. Season to taste. Strain. Stir in horseradish.
Red Onions Ingredients:
1/2 cup Red Onion (thick sliced)
1 tspn. Salt
2 tspn. Sugar
3 tbls. WhiteVinegar
Combine onion, salt. sugar and vinegar. Let marinade 15
minutes. Strain. Reserve.
1/2 Cup Yukon Gold Potatoes (peeled, diced 1/2 inch thick)
Water (as needed)
2 tbls. Butter
1 tbls. Cream
1 tbls. Garlic
1 tbls. Shallots
TT Pepper Blend (freshly ground)
1/4 cup Savoy Cabbage (julienne)
3 Eggs (soft scrambled)
3 - 2 oz. slices of Ham (sliced thin)
Boil potatoes until done. Strain."Smash" potatoes
with 1 tbls. Butter and cream. Sauté Garlic and
Shallots and add to potatoes. Season to taste. Reserve.
Sauté cabbage until tender. Season to taste. Fold
potato, cabbage and eggs. Roll mixture inside of ham.
Place in casserole dish. Cover with cream sauce. Bake
at 400 degrees F for 15 minutes.
6 thin slices of Truffle
1 tspn. Chive
TT Truffle Oil
Garnish Casserole with red onion mix, truffle. truffle
oil, and chives.