Hans - Food For Thought No. 2

Coriander Paste



200g green Coriander with Stems, chopped

5 medium Shallots, chopped

3 tablespoons of Olive oil

2 Anchovies fillets

50g Butter

Zest of one Lemon

Piment d’espelette


Sea salt

Dash Sugar



1.Fry shallots in olive oil until soft

2.Add coriander and cook lightly

3.Put mixture in blender, add butter, lemon zest and piment d’espelette and blend to coarse puree

4.Add as much cream to form a lightly solid puree

5.Season with salt and dash sugar


Poached Egg with Coriander Paste



Large boiled Potato

Butter for frying

Sea salt

Very fresh Egg

Coriander Paste (see there!)



Poach egg until yolk is still liquid, drain and place on kitchen paper to dry

Cut slice from potato, 4mm thick

Carefully fry in butter, salt lightly

Cover potato with coriander paste, place egg on top

Cut egg open and put extra coriander paste in the cut