Gastronomixs

Pickled egg and wild garlic

Pickled egg and wild garlic Enlarge

The guest chef for July is Paul Ivić. Paul is head chef at the vegetarian restaurant Tian* in Vienna, Austria. Flavour always comes first for Paul. This starts with the basic ingredients. He believes that organically-grown ingredients are much tastier and of better quality than conventionally-grown ingredients. The organic ingredients have been paid more attention during production, and have taken longer to develop their flavour, and these factors make the final product even better. He works closely with small-scale farmers and producers in Austria who supply exclusively organic produce.

The Michelin star he was awarded in 2014 was not the ultimate goal. In Paul's view, the Michelin star shows that vegetarian cuisine is so much more than just boring salads. Tian has now been expanded with the addition of a high-end restaurant in Munich and a more accessible bistro in Vienna. Paul shared three of his vegetarian dishes with us.

Creation by Paul Ivić, Tian, Vienna, Austria

Ingredients

1

l

water

4

 

allspice seeds (piment)

2

g

mustard seeds

8

g

salt

1

 

bay leaf

2

 

juniper berries

2

g

caraway seed

1

sprig

rosemary

1

 

onion, roughly cut, including skin

3

 

onion skins

4

 

eggs

As needed:

 

pickled egg stock

As needed:

 

sunflower oil

4

 

quail eggs

As needed:

 

pickled egg stock

200

g

celeriac, peeled and diced

50

ml

cream

20

g

butter

100

g

wild garlic (ramsons)

 

 

salt

60

ml

milk

100

g

Fresh wild garlic (ramsons)

10

ml

sunflower oil

80

g

egg yolks

110

g

egg whites

100

g

flour

 

 

salt

10

g

wild garlic (ramsons)

25

g

butter, softened

25

g

egg whites

25

g

flour

 

 

salt

100

g

salt

250

ml

water

100

g

fresh wild garlic seeds

1

 

bay leaf

1

 

clove

2

g

mustard seeds

2

g

peppercorns, black

250

ml

white wine vinegar

100

g

fresh wild garlic onions with sprouts

125

ml

white wine vinegar

125

ml

water

3

g

honey

4

g

salt

2

g

mustard seeds

1

 

bay leaf

1

 

clove

As needed:

 

mustard seeds

As needed:

 

pickled egg stock

 

 

water

100

ml

pickled egg stock

1

g

agar-agar

410

g

lactose

110

g

milk powder

30

g

egg white powder

200

g

pickled egg stock, strained

5

g

salt

500

g

leek

1000

g

vegetable stock

150

g

wild garlic paste

10

g

white wine vinegar

20

g

butter

As needed:

 

xanthan

As needed:

 

sugar

 

 

salt

Preparation method: pickled egg stock
  • Bring all the ingredients to the boil.
  • Leave to cool at room temperature and then strain through a sieve.
Preparation method: pickled egg yolk
  • Place the eggs in a hot water bath or steamer at 64.5°C.
  • Leave to cool at room temperature and the separate the yolks from the whites.
  • Marinate the egg yolks in the stock for three hours.
  • Drain and keep warm in sunflower oil at 54°C until ready for plating up.
Preparation method: pickled quail egg
  • Boil the quail eggs for 1.5 minutes.
  • Hold under cold water and break the shell without peeling the shell off.
  • Marinate for at least a day in the pickled egg stock.
Preparation method: wild garlic puree
  • Steam the celeriac with the cream and butter until soft.
  • Puree the wild garlic with the steamed celeriac and pass through a sieve.
  • Add salt to taste, put in a piping bag, and keep warm.
Preparation method: wild garlic sponge cake
  • Pre-heat the oven to 220°C.
  • Puree all the ingredients and then pass through a sieve.
  • Add salt to taste and then pour into a siphon.
  • Place a cartridge in the siphon.
  • Spray the mixture into a heatproof container.
  • Bake at 220°C for 10 minutes.
  • Allow to cool completely.
  • Remove the sponge cake, break it into pieces the size of peas, and leave to dry.
Preparation method: wild garlic crisps
  • Mix the butter with the fresh wild garlic and then pass through a fine sieve.
  • Mix with the egg whites, flour, and salt.
  • Spread thinly and evenly onto a baking sheet and bake at 160°C for approximately five minutes.
  • Keep in an airtight container until ready for plating up.
Preparation method: pickled wild garlic seeds
  • Dissolve the salt in the water.
  • Pickle the wild garlic seeds in het brine for one week.
  • Remove the seeds and then wash and dry them.
  • Add to a jar with the spices and vinegar and leave to infuse for a month.
Preparation method: pickled wild garlic onions
  • Bring all the ingredients except the wild garlic to the boil and then cool to room temperature.
  • Pour the mixture over the wild garlic onions and store in a cool, dark place for a month. 
Preparation method: pickled mustard seeds
  • Put in mustard seeds in plenty of water, bring to the boil, and then strain.
  • Repeat three times.
  • While still warm, douse with pickled egg stock and marinate for at least three days.
Preparation method: pickled egg gel
  • Mix the pickled egg stock with the agar-agar and bring to the boil.
  • Allow the mixture to cool and set in a shallow tray.
  • Cut out shapes in the form of teardrops.
Preparation method: Edible eggshell
  • Mix all the ingredients together.
  • Slowly strain.
  • Blow up latex balloons to the size of an egg.
  • Dip the balloon into the lactose/milk powder mixture and leave to dry for eight hours.
  • Repeat and leave to dry for 16 hours.
  • Loosen the imitation eggshell from the balloon and store in an airtight container.
Preparation method: wild garlic stock
  • Vacuum-pack the leek and vegetable stock and cook for 3 hours at 85°C in a bain-marie.
  • Let brew for 12 hours and strain. 
  • Taste with wild garlic paste, white wine vinegar, salt and sugar.
  • Beat with butter and thicken lightly with xanthan.
Finishing and presentation
  • Pipe a circle of wild garlic puree in the middle of the plate.
  • Place the egg yolk in the middle of the circle.
  • Remove the shell from the pickled quail egg and place on top of the wild garlic puree.
  • Cover with the imitation eggshell.
  • Dress the wild garlic puree with the mustard seeds, wild garlic seeds, gel, onions, sponge cake, and crisps.
  • Just before serving, pour pickled egg stock into the wild garlic puree circle.

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