Enjoy the whisky beurre blanc with white fish, green asparagus or as a tasty alternative to hollandaise sauce.
50ml Whisky Vinegar
100ml white wine
1 bay leaf
400g winter spinach
300g chard leaves
100g kale sprouts
20ml cooking oil
Splash of water
1 tsp salt
2 tsp cooking vinegar
Sourdough bread or any leftover bread from the days before
3 tsp Cep Oil
Break your bread into pieces for your croutons, big or small, up to you.
Heat the Cep Oil and 20g of butter in a medium size pan. Add the bread pieces into the pan and fry until nice and golden. Season with a pinch of salt and set aside for plating.
In a small pot, bring the Whisky Vinegar and wine to a boil with peppercorns, diced shallot and bay leaf. Let it reduce by half. Strain the solids and bring the liquid to a slight simmer.
Cube 200g of cold butter. Slowly emulsify the butter into the wine/vinegar reduction by adding a little at a time while constantly whisking. Season with salt and a bit of pepper to taste, adding a splash of Whisky Vinegar. Set aside and keep warm on a low heat making sure it doesn’t come to a boil, which will split the sauce.
Bring a large pan to a high heat and fry the greens in oil, leaving them undisturbed until they get slightly charred. Add a splash of water to the pan and cover with a lid. Let the greens steam until tender. Season with salt and pepper and put the greens directly on the plate.
To poach the eggs, add water, salt and splash of vinegar to a small pot. Bring the water to a slight simmer (just under boiling point), give the water a little spin and add a cracked egg. Let it poach for 2-4 mins, depending on how runny you like your yolk. Once the egg is ready, pick it up with a slotted spoon and add it on top of your steamed greens.
To finish, drizzle the plate with your whisky beurre blanc and add your croutons on top.