John Myers
Contents
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Ingredients
For the soup:
- 200 g Wild garlic fresh
- 150 g Shallots
- 3 Pc. Garlic cloves
- 90 g Butter
- 700 ml Poultry stock
- 400 g Cream
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
For the espuma:
- 1 Pc. Shallot
- 4 Pc. Lemongrass stick
- 200 ml White wine
- 5 Pc. Black peppercorns
- 1 Pc. Dried chilli pepper
- 1 Pc. Squeezed lemons
- 4 Pc. Eggs
- 60 g Cream
- Salt
- Pepper from the grinder
- Sugar
For the prawns:
- 10 Pc. Shrimp peeled deveined
- 5 Pc. Lemongrass sticks
- 2 Pc. Rosemary sprigs
- 2 Pc. Sprigs of thyme
- 3 tbsp Butter
- 2 tbsp Chopped parsley
For the wild garlic chips:
- 2 Pc. Potatoes big
- 2 Pc. Wild garlic leaves
- Oil
Instructions
- For the soup, clean the wild garlic, wash and spin dry, remove coarse stalks. Peel the shallots and garlic, cut the shallots into strips and finely dice the garlic. Melt 3 tablespoons of butter in a saucepan and sauté shallots and garlic in it. Add the poultry stock, bring to the boil and reduce to two thirds. Add 350 g of cream and reduce again a little.
- Finely puree the wild garlic and the soup in the kitchen mixer and pass through a fine sieve into the pot. Season to taste with salt, pepper, chilli and nutmeg. Shortly before serving, whip 4 tablespoons of cream until it is half stiff. Mix up the wild garlic soup with 4 tablespoons of cold butter and the cream.
- For the espuma (espuma = foam), peel the shallots and cut into fine cubes. Clean, wash and finely crush the lemongrass. Bring the wine with shallot, lemongrass, peppercorns and chilli to the boil and let it steep over low heat. Then pass through a fine sieve and reduce the liquid to about 40 ml.
- Cut the butter into small cubes and let it melt in the still warm reduction. Add the lemon juice, 1 egg, 3 egg yolks and the cream. Stir the lemongrass sauce until smooth and season with salt, pepper and sugar. Heat to 65 degrees and rub through a fine sieve. Pour into the cream siphon, screw on the cream chargers and shake the siphon well.
- Wash the prawns and pat dry, skewer 2 pieces on each of the lemongrass sticks and marinate with salt, pepper, garlic and olive oil for about 2 hours. Heat the olive oil in a pan and fry the prawns all over. Wash the herb sprigs and shake dry. Add the butter to the pan and glaze the shrimp with it. Finally add the parsley.
- For the chips, peel the potatoes and cut into wafer-thin slices. Cook briefly in salted water until soft. Place half of the potato slices on a baking sheet lined with baking paper, on each of which put some chopped wild garlic and a second potato slice on top. Then put a second sheet of baking paper and a baking sheet to weigh down. Bake the chips in the preheated oven at 200 degrees on the middle rack for about 15 minutes until golden brown.
- Fill the wild garlic latte macchiato into soup bowls, sprinkle the lemongrass espuma on top, serve with the prawn skewers and serve with the chips.
Nutrition
Serving: 100gCalories: 173kcalCarbohydrates: 1.6gProtein: 3.1gFat: 16.5g
