season April
difficulty Medium
persons 3 prs.
time 60 min.

Butter-steamed hop shoots with caviar

Ingredients
  • 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
Equipment
  • Hand blender
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

    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.

    Ingredient used in Butter-steamed hop shoots with caviar Show all

    Alternative ingredient for use in Butter-steamed hop shoots with caviar