Served on a bed of crispy on the outside and oh so gooey on the inside chickpea panisse, sautéed mushrooms and delicately poached eggs are smothered in peppery stinging nettle infused hollandaise sauce giving it its signature emerald green colour.
Courtesy of Castro Boateng of House of Boateng.
Related: The Committed Pig’s Brunchwich
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Hollandaise Sauce Reduction
Stinging Nettle or Spinach Puree
Sabayon (Whipped Egg Yolks)
For the chickpea panisse: in a medium pot, sauté onions and garlic in oil until tender for about 3 minutes.
Add water, then bring to a boil.
Slowly sift chickpea flour into the liquid, whisking as it’s added. Turn the heat up to simmer.
Use a spatula or wooden spoon to stir while cooking. Cook until a thick, almost dough-like consistency is achieved. It’ll take about 10 minutes.
The dough is then poured into a small rectangle dish. Place parchment paper on top of chickpea. Place a second rectangle dish on top of the chickpea then gently press down to flatten the chickpea panisse. Set aside to cool for 1 hour.
Once set, flip the panisse out of the dish onto a cutting board revealing the panisse.
Cut panise into 8 pieces. Two for each person.
Heat vegetable oil in a pan to 325°F and fry each panisse in oil for 2 minutes or until it has a crispy exterior.
For the hollandaise reduction: combine all ingredients into a small pot, simmer on low heat for 5 minutes.
For the nettle puree: place 1 lb of stinging nettle leaves (or spinach) into boiling water for 20 seconds.
Remove and allow to cool in an ice bath.
Squeeze water out then puree until smooth.
*This could be done ahead of time and frozen in small batches.
For the sabayon and the hollandaise: place egg yolks, salt and pepper and hollandaise reduction in a mixing bowl, whisk until combined.
Transfer to the stove, creating a double boiler (bain-marie), and whisk vigorously to create a foam. If the bowl gets too hot, remove from the heat but continue whisking. This process will take about 3-5 minutes.
Slowly whisk in the clarified butter. Adjust seasoning if needed.
Take it off the stove and fold in the pre-made stinging nettle puree or spinach puree.
For the sautéed mushrooms: place sliced mushrooms in a frying pan with oil on a high heat. Sauté for 4 minutes.
Add kale and keep sautéeing for 1 minute. Season mixture with salt and pepper. Keep warm.
For the poached eggs: place a pot with water on the stove. Bring to a boil then add the vinegar.
Using a slotted spoon, stir the water and then crack the eggs into the water.
Poach for 4-5 minutes for soft poach.
To assemble: on a plate, place one fried panisse at each end of the plate, add the sautéed mushroom mixture on the panisse.
Place poached egg on the mushroom mixture.
Place the salad greens in the centre of the plate between the two panisse. Garnish with cherry tomatoes, sliced radish, pickled vegetables and drizzle with dressing.
Lastly, finish eggs with hollandaise.