Europe 1 18:00 p.m., January 15, 2024
Every week, a chef comes to cook for the guest. This Saturday, it's Nabil Zemmouri, better known on social networks as Chef N'Zem. He created the dish of the day for the novelist Philippe Claudel. On the menu: Soft-boiled egg, crème de comté, mushrooms. With an anti-waste tip! A dish you can replicate at home.
Soft-boiled egg with mushrooms, cream of Comté crusts and spinach purée
- Serves 4
4 organic eggs
- the remaining crusts of a county
- 20 cl whipping cream
- 1 shallot
- 4 handfuls of spinach
- 6 button mushrooms
- salt, pepper, nutmeg
- The day before, place the crusts in the liquid cream and let it infuse
- In a pot of boiling salted water, pour the spinach and cook for 2 minutes before plunging it into water filled with ice. Remove them immediately to the blender when they are well cooled, then blend with the pinch of nutmeg.
- Throw the soft-boiled eggs by plunging them for 5min30 in the preserved boiling water and then in the same ice water.
- Sweat the shallot in butter, season with salt and then add the infused cream. Once boiling, heat the rinds and mix the cream with the shallot.
- Cut the mushrooms into 4 without the stem, and sauté them quickly in a buttered frying pan.
-training
Once the eggs are peeled, place them on top in hot water to warm them up
Meanwhile, reheat the spinach puree with a little butter, as well as the crème de comté.
Place the puree in the centre, place the egg on top and drizzle with the Comté sauce. Finish with the pan-fried mushrooms