Take 5: Poached chicken egg with green asparagus
Restaurant and wine recommendation
- 10 Owner
- 2 bunches of chives
- 2 bunches of parsley
- 16 spears of green asparagus
- 100 g currants
- 150 ml poultry stock
- 10 g Mustard
- 20 ml soy sauce + a little extra for deglazing the asparagus
- 120g butter + some for glazing the asparagus
- 2 shallots
- Salt
- 50 ml rapeseed oil + some for frying the asparagus
- Zucker
- 50 ml apple cider vinegar
- roter Tabasco
- freshly ground black pepper
- bowl of salted ice water
- Separate 6 eggs. Place the egg yolks in a saucepan with 100 ml stock, mustard, 20 ml soy sauce, and 120 g diced butter. Turn the heat to the lowest setting, stirring frequently. The butter should melt; as the temperature increases, the egg yolks will slowly thicken the sauce. Do not let it get too hot!
- Finely chop the chives and parsley and add them to the sauce just before serving.
- Clean the asparagus by cutting off the woody ends (about 2 cm) and removing the shoots from the stalk with a small knife. Peel the shallots and dice them finely.
- Bring a pot of salted water to a boil, and prepare a separate bowl of ice water. Blanch 8 trimmed asparagus spears and diced shallots separately in the boiling water for 40 seconds, then plunge them into the ice water. Cut the asparagus into bite-sized pieces.
- Sauté blanched asparagus in a pan with a little rapeseed oil, sprinkle with a little sugar, caramelize, and finally deglaze with a little vinegar and soy sauce. Add blanched shallots and a little butter and glaze.
- Mix 50g of currants, a little vinegar, salt, sugar, 50ml of rapeseed oil, red Tabasco and 50ml of stock, then pass through a fine kitchen sieve.
- Thinly slice 8 asparagus spears lengthwise using a mandoline, and marinate with the remaining currants and currant vinaigrette just before serving.
- Bring a pot of water to a simmer, season with a pinch of salt and a splash of apple cider vinegar. Crack 4 eggs into 4 coffee cups. Carefully place the eggs in the water and poach for 3 minutes. Remove with a slotted spoon, place on paper towels, and season with salt and pepper.
- Arrange the roasted asparagus on a plate, top with poached eggs, and garnish with asparagus spears and marinated currants. Serve with egg yolk sauce.
The recipe for poached chicken egg with green asparagus, currants, herbs and egg yolk comes from chef Jonas Zörner. He delights diners at the cosmopolitan restaurant Golvet with flavorful and aromatic dishes.
The Riesling sparkling wine comes with a subtly accentuated fruitiness (pear, quince) and a slight saltiness, rounding off the flavor profile of the dish and acting as an aromatic complement.
Chef Nicholas Hahn continues to surprise at his new establishment. The pizza turns out to be a sweet, crisp, and fluffy meringue flavored with tomato, topped with burrata and an intense chutney made from sun-dried tomatoes, basil essence, and roasted capers. Hahn boasts a distinguished résumé. He garnered attention over the past two years with his sophisticated vegan cuisine at "Cookies Cream," earning him the title of "Berlin Master Chef 2025" at the end of November. Now, he has taken over the kitchen at "Golvet" from Peter Maria Schnurr. He has maintained his focus on vegetables. The five-course vegetarian menu can be expanded to include a fish and a meat course. Hahn concentrates on just a few ingredients, which he varies and showcases through unusual combinations, creating a rich array of flavors. Sommelier Andrea Agosta from Florence has expanded the wine list, which now boasts 850 selections, featuring characterful wines from innovative estates in Italy and France. Also new to the team is head bartender Thomas Isabella (formerly at Berlin's "Verōnika"), who offers cocktail pairings upon request. Tables are also set at the bar counter.