CHICOPEE, Mass. (Mass Appeal) This dish uses fresh, local ingredients! Jonathan Adler is the Executive Chef at SevenStrong in Northampton and he’s here so share some of his spring cooking ideas.
Garlic Mustard, Fish Paste, Sorrel and Cured Egg Yolk
- Grapeseed Oil
- 1 Egg Yolk
- Kosher Salt
- 6 stalks of garlic mustard
- 6 pieces of oxalis
- 5 pieces of sheeps sorrel
- 2 pieces of lemon balm
- Malt vinegar
- Fish paste(or fish sauce)
- 1 small piece of butter
1. Bury the egg yolk in kosher salt and be careful not to break it, refrigerate for 24 hours. The next day the yolk should be firmer, rinse it thoroughly with water, pat dry and dehydrate at 55C for 12 hours. Refrigerate when finished.
2. Clean the garlic mustard stalks with cold water to remove any excess dirt and dry completely, repeat steps for oxalis, sheeps sorrel, and lemon balm. Cut the lemon balm very thinly.
3. Take a pot with a lid and get it very hot over high heat, and add a few drops of grapeseed oil. As soon as it begins to smoke add the garlic mustard, a pinch of salt, butter and a small squeeze of water in rapid succession. Immediately cover the pot with the lid and remove from the heat, holding all the steam inside the pot shaking while you do this. Once the pot has cooled, about 10 seconds, and there is no more pressure from steam against the lid, drain the contents onto a piece of paper. Brush with fish paste and season with malt vinegar.
4. Lay the garlic mustard in a line and cut into 4 pieces, then stack them on top of each other. Place this stack on the plate and top with the cut lemon balm. Add the oxalis and sheeps sorrel and grate the cured egg yolk over the top.