For 4 people
For 4 people
Start by soaking the strawberry in vinegar water for an hour, then remove the fat inside using your fingers or a knife on a cutting board.
Blanch the strawberry in boiling water for five minutes before draining.
Prepare a broth using a chopped carrot, an onion studded with cloves, a bouquet garni, salt and peppercorns.
Cook the strawberry in the broth for two to two and a half hours until tender and easy to break with forks.
While the mixture is cooking, prepare the gribiche sauce using the crushed hard-boiled egg yolk for a mayonnaise base, then add the hard-boiled egg white and the chopped gherkins, herbs, capers, and finely chopped shallot.
The sauce may fall quickly, but simply whisk it again to bring it back up.
Serve the strawberry warm with this sauce or a herb vinaigrette.
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