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PIERRE CHOMET

Ambos — France

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Krachai Bouillon with Flowers, Quail Egg Confit & Butternut

Krachai Bouillon with Flowers, Quail Egg Confit & Butternut

  • STARTER
    10 PERS
  • timing
    2H15
  • preparation time
    1 H
  • Cooking time
    1H15

INGREDIENTS

BOUILLON
2 shallots
300g dried mushrooms
Water, to taste
1l white wine
400g cider vinegar
100g krachai (fingerroot)
2 carrots
2 leeks
Turmeric powder, to taste


BUTTERNUT PURÉE
1 butternut
2 onions
Olive oil, as needed
200g butter
Espelette pepper, to taste
Salt, to taste


BUTTERNUT PICKLES
1 butternut
500g water
250g vinegar
125g white sugar
Fine salt, to taste


QUAIL EGGS
10 quail eggs
Vinegar, to taste


GARNISH
Nasturtium
Cornflower
Carnation
Marigold
Lemon zest
Olive oil

RECIPE DEVELOPMENT

1. STOCK
Reduce the white wine with the chopped shallots. Add the water, dried mushrooms and vegetables. Blend the krachai root with some of the stock and cook over medium heat for 1 hour. Strain through a sieve, then add the turmeric powder to taste.


2. BUTTERNUT PURÉE
Cut the butternut lengthwise and bake at 180°C for 45 mins. Mince the two onions. Sweat them in olive oil in a round pan, then add the butternut pulp. Leave to cook for 5 mins, stirring occasionally, the aim being to dry the purée. Then, blend in a Thermomix with the butter, salt and espelette pepper.


3. BUTTERNUT PICKLES
Make the pickle juice by mixing all the ingredients except the butternut and bring to a boil. Cut the butternut into thin slices using a slicing machine. Cook in the pickle juice for 3 to 4 mins.


4. QUAIL EGGS
Boil the quail eggs in water with vinegar. Poach for 40 secs. Cool in iced water.


FINISHING & SERVING INSTRUCTIONS
Place a little butternut purée at the bottom of the plate. Add the pickles. Place the nasturtium in the middle of the plate. Add the hot poached quail egg in the middle of the flower. Add the remaining flowers. Finish by grating a few zests of lemon and a drizzle of olive oil. Pour the hot bouillon then serve.

Krug Grande Cuvée
171ème Édition

Mon séjour en Thaïlande a profondément influencé cette recette, mettant en valeur l’idée que la cuisine dépasse les frontières pour créer des expériences gustatives uniques.

Pierre Chomet

Ambos

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C’est le bouquet ! En 2024, La Maison Krug célèbre l’élégance délicate, la diversité exquise et le potentiel inégalé des fleurs comestibles.

ALL KRUG LOVERS

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Krug Grande Cuvée
Krug Grande Cuvée
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