Cereal Field 2030
The Cologne two-star chef Daniel Gottschlich dedicates himself to a largely underestimated ingredient in top gastronomy: in his starter, he places...
- Serves: 4 persons
Ingredients
- 100g Wheatgrass
- 300g Poppyseed oil
- 30g Egg yolk
- 10g Cereal vinegar
- 15g Millet shoyu
- 250g Wheatgrass oil
- Salz
- 50g Millet shoyu
- 50g Buckwheat shoyu
- 400g Water
- 150g Pearl barley
- 10g Poppyseed oil
- Salt
- 50g Millet shoyu
- 50g Buckwheat shoyu
- 400g Water
- 5 ½g Agar-Agar
- Salt
- 50g Buckwheat
- Water
- Oil
Instructions
Step 1
PreparationStep 2
Blend the wheatgrass, bring to a boil, and blend again. Add poppyseed oil, strain, and let it hang.Step 3
Cook the pearl barley with all ingredients like a risotto.Step 4
Bring everything to a boil and pour into a 0.5 cm high tray.Step 5
Boil buckwheat in water for 40 minutes, dry, and fry in oil at 200 degrees Celsius.Plating and DecorationStep 6
Distribute cornflowers, chickweed, dead-nettle, and field herbs on a bed of grains, place mayo dots, and scatter puffed buckwheat.Don't miss out!Sign up now for our newsletter.