Method

Preparation: 30 minutes

• Prepare the gratins according to the instructions on the packaging.
• Cut the fennel bulb into wafer-thin strips. Soak the sliced fennel in ice water for 15 minutes to crisp them up. In the meantime, make the hollandaise cream. In a blender, put the egg yolks, the whole egg, the lemon juice and the truffle puree. Mash briefly to mix.
• While pureeing, slowly add the rest of the oil in a thin stream until puree smooth. Season with the lemon zest, salt and pepper.
• Whisk the lemon juice, honey, olive oil and mustard into a smooth dressing. Season with salt and pepper.
• For the poached egg, bring plenty of water with a dash of vinegar to the boil in a saucepan. Make a whirlpool in the water with a spoon. Carefully crack an egg into the whirlpool of the boiling water. Poach the egg for about 3 minutes, or until the egg whites are cooked through and the yolk is still runny.
• In the meantime, cut the radishes into slices. Remove the fennel from the ice water. Divide the Hollandaise cream with the fennel over 4 plates. Place a poached egg on each plate. Cut the gratins in half and add the halves.
• Drizzle with the lemon dressing and sprinkle with salt and pepper to taste. Garnish with the peas, radish slices and dill.
   

Tip: Place a slice of ham or smoked salmon fillet under each poached egg.