Ingredients for salsify mousseline egg with hemp oil
- 4 large eggs (Organic eggs)
- 350 g peeled salsify
- ½ l milk
- 70 ml + 50 ml cream
- 2 spring onions
- 20 g butter
- 80 g yellow mustard seed, soaked overnight in cold water
- 2 tablespoons Amanprana Gula Java Brut + 2 tablespoons white wine
- Amanprana Orac Botanico herb mix mild
- 2 teaspoons Amanprana Balance Delight (Hemp oil)
Preparation of salsify mousseline egg with hemp oilHow turn salsify into a surprising Sunday brunch dish Put the mustard seeds in 2 dl water and bring to the boil, strain, rinse the seeds and return to the hob in 2 dl water, with the Gula Java Brut and the white wine vinegar. Cover and let simmer until the mustard seeds are softened. Add water now and then if necessary. Let cool down and store the mustard caviar in the fridge in a sealed jar. Use an egg topper to cut the tops of the eggs. Pour out the eggs in a dish and carefully remove the membrane from the egg shells. Rinse the egg shells thoroughly in luke-warm water and turn over to drain. Chop the salsify and place in a saucepan with the milk and a pinch of salt. Boil the salsify until completely done. Strain. Immediately mix the salsify with 70 ml cream in a blender and season to taste with salt and pepper. Strain the salsify cream through a fine sieve and pour into a siphon. Mount two cartridges on the siphon and place the siphon in a bain marie. Finely chop the spring onions and set aside. Melt the butter in a saucepan with a convex base and add 3 eggs, 50 ml cream, salt and pepper. Stir the eggs over low heat with a whisk until you obtain soft, creamy scrambled eggs, add the finely chopped spring onions. Stuff the egg shells with the scrambled eggs, shake the siphon with the salsify cream well and top up the egg cups with the salsify mousseline. Garnish with the mustard seed caviar and some drops of hemp oil.
Tip from Philippe:
Replace your fleur de sel with 1tl 4 algae botanico herb mix for an extra boost.
Philippe Van den Bulck
Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants. Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).