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Starter/main course: Butter milk potato mash with poached egg and peeled shrimps

Serve with:



Serves 4 
  • 1 l butter milk 
  • 1 kg floury potatoes
  • 4 eggs
  • 1 tbsp all-purpose flour
  • 12 leaves of fresh sorrel
  • 125 g farmhouse butter
  • 250 g peeled shrimps 
  • some coarse salt


Pour the butter milk into a casserole. Add the flour and beat hard using a whisker. Season with pepper and salt. Bring to the boil and leave it simmer for 25 minutes.
In the meantime, boil the potatoes on a low heat. Mash the potatoes and add them to the butter milk. Season well with pepper, salt and nutmeg. Keep it on a hot plate on low heat.
Fill a tall cooking pot up to 3/4 with water and bring to the boil. Add a dash of vinegar, this will help coagulate the egg white. Break an egg in a separate cup, make sure not to damage the yolk. Turn down the heat until just below boiling. Stir the water hard, until it acts like a swirl. Pour the first egg in the soft swirl. After 1 to 2 minutes, remove the egg from the water, using a skimmer.  
Finely slice the fresh sorrel and divide over four deep plates.
Scoop the mash over it. 
Place the poached egg carefully and undamaged on the mash.
Melt the 125 g farmhouse butter and pour over the mash and the egg.
Sprinkle a little coarse salt on top.
Finish each plate with a handful of shrimps.
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