Atlantic Halibut with Gribiche Sauce, Ox-Eye Daisy Capers and Fresh Herb and Flower Salad - Recipes
Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 7 minutes. Remove the eggs from the hot water and plunge in very cold water to stop the cooking. Peel the eggs and sepa
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Ingredients
- 3 eggs
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2.5 ml) whole-grain mustard
- 2 tbsp pickled ox-eye daisy capers or regular capers, chopped
- 1 tbsp garlic scapes, chopped
- 1 tsp Lower St. Lawrence salted herb seasoning (herbes salées)
- 1 cup (250 ml) sunflower oil
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