I remember seeing an interview with René
Redzepi, a man that has influenced the culinary landscape in a more meaningful
way than most people realize. The interviewer asked of him, “Where am I meant
to find reindeer tongue?”, as appears as an ingredient of one dish in his NOMA cookbook. I myself a while
back might have asked some similar question had I been in her shoes, seeing recipes as a rigid and not to be
messed with guides to some sort of culinary perfection. Not the case. We should
in fact, be moved by what we see, regardless of how we choose to express it. As
someone who enjoys a relationship with food, this extends well beyond using
recipes as inspiration. Creativity starts with an open mind and relies heavily
on flexibility. This dish is meant to be a nod to Redzepi's hen and the egg
dish, simply to exemplify the fact that while I might not have wild ramson (I did find some amazing ramp leaves though!), hay
oil, many wild plants, or even duck eggs at the ready; I can still be moved by
something I see. Aside from that, believe me when I tell you that it was really
really good.
INGREDIENTS (serves 4):
·
4 large eggs
·
200 g spinach
·
Few ramp leaves
·
1 tsp red wine vinegar
·
2 tbsp herb oil
·
80 g thyme butter
·
Handful chives
·
20 g butter
·
Splash of water
·
Salt and pepper
·
Few micro salad leaves
-
Make a chive sauce by combining
the chives, butter, and water in a blender and purée
-
Pass sauce through a sieve and
season to taste
-
Spoon half a tbsp of the herb
oil onto one side of a nonstick pan at low medium heat
-
Carefully break one egg onto
the oil
-
Place the thyme butter on the
other side of the pan and stack some spinach and ramp leaves to fill the half
of the pan without the egg
-
Season spinach with salt and
pepper
-
Allow everything to cook for
about 2 to 2 and a half minutes total, until egg whites are cooked and spinach
is wilted
-
Spoon over some the chive sauce
over the egg and finish the dish with a few micro leaves
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