HOP SHOOTS WITH POACHED EGG
INGREDIENTS
- 1 farm egg
- 70 g hop shoots
- toasted bread
- chervil
- For the mouse line:
- 2 egg yolks
- 80 g of melted butter
- splash of lemon juice
- pepper
- salty
- nutmeg
- little cream
Preparation
If the hop shoots come directly from the field, clean them one by one: break them off just above the fibrous part, so that a maximum of 5 to 7 cm remains. Wash the hop shoots thoroughly by rinsing them 5 to 6 times with cold water. If you buy the hop shoots from a wholesaler, you can skip the first step, but it is better to rinse the shoots for a while.
Blanch the hop shoots for two minutes in lightly salted water to which a dash of lemon juice has been added. This way they stay crispy. Beat the muslin.
Warm up the hop shoots in some cream and season with nutmeg. Arrange them in a preheated deep plate.
Carefully place the poached egg on top and cover with the mousseline sauce. Garnish with toasted bread and some chervil greens.