Roasted Tomato with Pistou, Poached Egg Yolk & Fennel

Name: Roasted Tomato with Pistou, Poached Egg Yolk & Fennel
Yield: Serves 6
Cuisine: Italian
Ingredients: 80 ml extra virgin olive oil; freshly ground black pepper; pinch dried chilli flakes; 2 large handfuls basil leaves; 2 cloves garlic, peeled; sea salt; 1 teaspoon olive oil; 2 teaspoons verjuice; 2 heads baby fennel, outer ribs removed [retain some of the fronds if still attached], cut in half lengthwise; a little lemon juice; 1 teaspoon white-wine vinegar; salt; 6 basil leaves; 6 egg yolks; ice cubes; extra virgin olive oil; 6 large vine-ripened tomatoes, ripe but on the firm side

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

This attractive dish makes a lovely first entrée salad as part of a formal four-course meal. The flavours are pure and the dish offers enough acidity to stimulate the appetite for the courses to follow. Pistou is the French cousin to Italian pesto and traditionally consists of garlic, basil, olive oil and seasonings.

Ingredients

ice cubes
6 large vine-ripened tomatoes, ripe but on the firm side
extra virgin olive oil
salt
1

Oceania
Europe
Australian
France
Australia
Italy
Starter
Main course
Mediterranean
Gluten-free
Vegetarian

Method

Preheat the oven to 150°C. Bring a large saucepan of water to the boil and have a large bowl of iced water ready.
Cut a little shallow cross in the top of each tomato, then blanch 2 at a time in the boiling water for 10 seconds. Transfer to the iced wa