Poached egg with cauliflower, chive cream
Recipe by Simon Schlachter
- 4 Owner
- 1 medium-sized white cauliflower
- 650 ml Stage
- 1 bunch of chives, finely chopped, except for a few tips for garnish.
- 1 small purple cauliflower
- Salt
- 50 g white wine vinegar
- Zucker
- 100 g Butter
- freshly ground black pepper
- 2 shallots
- 100 g white wine
- 1 small jar of pickled pumpkin
- Add salt and vinegar to a pot of boiling water. Stir the water vigorously with a whisk to create a whirlpool. Break one egg into a bowl and gently pour it into the water. The whirlpool will cause the egg white to wrap around the yolk; continue stirring gently for 4 minutes. Remove the poached egg with a slotted spoon and place it on a paper towel. Repeat with the remaining eggs.
- Clean the white cauliflower, separate it into florets, wash them, and roughly chop them. Cook the cauliflower with 500 ml of cream, salt, and sugar, covered, until tender.
- Drain the cauliflower, reserving the cream. Add 50g of butter to the cauliflower and purée with an immersion blender until creamy. Season with salt, sugar, and a little lime zest.
- Peel and finely dice the shallots. Sauté them in 40g of butter until translucent, then deglaze with the white wine. Add 150ml of cream and 100ml of heavy cream (reserve the remaining cream for another use, such as vegetable soup). Simmer the sauce until creamy, stir in the chives, and finish with a splash of white wine and a squeeze of lime juice. Season to taste with salt and pepper.
- Clean the purple cauliflower and break it into small florets. Sauté in a pan with 10g of butter for about 5 minutes until crisp-tender.
- Place white cauliflower purée in the center of a plate, make a well in the center, place the egg in the well, and top with roasted cauliflower. Garnish with pumpkin, pour chive sauce around the egg, and garnish with chive tips.
The recipe for poached egg with chives, cream, and cauliflower comes from Simon Schlachter. He is the head chef at the family-owned Hotel and Restaurant Burg Falkenstein in the Allgäu region. His style: regional products, creatively interpreted with Asian flavors.
A guest of Simon Schlachter
Concept: Fine dining with sharing dishes at the boutique hotel Blaue Burg. Young chef Simon Schlachter aims to emphasize the shared culinary experience, with everyone starting together at 6 pm. Cuisine: After years of training in various top kitchens (apprenticeship at the Königshof in Munich, stints at the Dolder Grand, Ophelia in Konstanz, and with Andreas Caminada in Switzerland), Simon Schlachter realizes his very personal vision of haute cuisine – a culinary world tour: Appetizer plates include langoustine with fennel, mango, and saffron; veal with Jerusalem artichoke, horseradish, and mushroom; rösti with spinach, truffle, and quail egg; and bao bun with pulled pork and BBQ sauce. For the main course, he combines, for example, beef, onion, and Béarnaise sauce. Wine: The wine pairings are also internationally inspired, with the non-alcoholic option being homemade. Atmosphere: The large, round tables underscore the sharing concept. The deep blue cushions are wonderfully comfortable. Conclusion: An innovative culinary journey with a very personal style.