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...

Ingredients

• 100 g Wheatgrass
• 300 g Poppyseed oil
• 30 g Egg yolk
• 10 g Cereal vinegar
• 15 g Millet shoyu
• 250 g Wheatgrass oil
• Salz
• 50 g Millet shoyu
• 50 g Buckwheat shoyu
• 400 g Water
• 150 g Pearl barley
• 10 g Poppyseed oil
• Salt
• 50 g Millet shoyu
• 50 g Buckwheat shoyu
• 400 g Water
• 5.5 g Agar-Agar
• Salt
• 50 g Buckwheat
• Water
• Oil

Steps

1. Preparation
2. Blend the wheatgrass, bring to a boil, and blend again. Add poppyseed oil, strain, and let it hang.
3. Cook the pearl barley with all ingredients like a risotto.
4. Bring everything to a boil and pour into a 0.5 cm high tray.
5. Boil buckwheat in water for 40 minutes, dry, and fry in oil at 200 degrees Celsius.Plating and Decoration
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.