Mon oeuf romantique – Oeuf cocotte au saumon et asperges, pesto de coriandre et noix de coco

Thanks so much for all your kinds words on my previous post, you guys are really wonderful, kind and generous of your time. I do appreciate it a lot.

I think this dish is perfect for a tête à tête dinner (according to the dictionary, tête à tête is also used in English) to share with someone you care. I have been alone for about two weeks now, due to business trips of TP so I decided to have a tête à tête dinner with myself and I was quite happy about it.

Well, I think no matter what, you need to treat yourself as often as you can (that’s my theory on life) and enjoy anything even if you are by yourself.

My dog and bird are keeping me company…so temporarily being alone has some good sides and bad sides. You tend to enjoy the whole bed, no daily laundry, no mess around but then when you find a half mouse dead in your patio with just the tale and  legs, you have to figure out a way to clean it…I suspect the neighbors cats left it as a present.

After one hour of thinking how to remove it, I was embarrassed to ask my neighbor (the most adorable neighbors you can dream of) but I didn’t want to leave this mess in the patio and lacked courage to pick it up, so I had to tell them that Mr. Cat must have played too hard with a mouse again, so Gary cleaned it up for me. Thanks Gary!

We do use cilantro and coconut in French cuisine, even though it’s not really something you would use on a daily basis, and parsley is more frequently used than cilantro, those two ingredients are not unfamiliar to our cuisine. This fragrant pesto is delicious, the raw coconut adds a smooth finish to the dish. Oeuf cocotte is such a versatile dish and so much fun to eat. You can also use fava beans instead of the asparagus and white fish instead of the salmon, just play with it.

This combination is truly a harmonious blend of flavors, and a perfect little dish for a light diner en amoureux… or a diner for treating yourself!

Ingredients for 4

  • 2 salmon fillet or 7 oz (or 200 g), diced
  • 6 asparagus, cut in one inch pieces
  • 1 shallot, chopped
  • 3 tbs dry white wine
  • 3 tbs crème fraîche
  • 1 tbs olive oil
  • 2 eggs
  • salt and pepper

For the cilantro-coconut pesto

  • 1/2 bunch cilantro
  • 1 garlic clove, crushed
  • 0.70 oz (or 20 g) raw unsweetened coconut shredded
  • 4 tbs olive oil
  • salt and pepper


For the cilantro-coconut pesto

Mix all ingredients in a blender.

Heat olive oil in a pan, add shallots and brown them. Add asparagus, wine, salt and pepper. Cover and cook until asparagus are cooked but still crunchy. Add salmon and cook for a few minutes. Add 2 tbs of pesto and stir for 30 seconds. Add cream and let it reduce a little.

Divide teh mixture into ramequins. Break on egg on top, add salt and pepper. Cook in a pre-heated oven until the yolks are runny and the whites still a little transparent. Serve with extra pesto on the side.