April
Medium
3 prs.
60 min.
Butter-steamed hop shoots with caviar
- 200 g hop shoots (or use cattail or common nettle)
- 50 g butter
- 50 ml heavy cream
- ½ clove black garlic
- 200 ml white wine
- 1 dash caraway
- 1 egg yolk
- 50 g caviar
- Cicely leaves
- Salt
- Pepper
- Lemon juice
- Hand blender
- Mix butter, cream, black garlic, caraway, white wine, and salt in a pot. Bring to a boil, then reduce heat to the lowest possible setting.
- Add hop shoots to the pot. The shoots are ready when they are substantially softer, but still have a bit of bite to them. Remove from pot and let rest on a plate.
- Pour approximately 100ml (about one half) of the liquid in the pot into a bowl. Add egg yolk to the bowl, and blend with hand blender. The egg yolk will make the sauce thicker and creamy.
- Arrange hop shoots on a plate. Pour the egg sauce on top, and top off the dish with caviar and cicely leaves.
Tips
You can omit the caviar, but it is a good idea to add another salty element as a substitute. Serve the dish as an appetizer or as garnish to a piece of meat or fish.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
