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Home Food & Drinks Recipes Cooking Cereal Field 2030

Cereal Field 2030

Starters
Vegetarian
Millet

The Cologne two-star chef Daniel Gottschlich dedicates himself to a largely underestimated ingredient in top gastronomy: in his starter, he places various variations of grains in the spotlight.

Daniel Gottschilch

Cooking time: 01:00

For the wheatgrass oil

Ingredients (4 servings)
100 g Wheatgrass
300 g Poppyseed oil

For the wheatgrass mayo

Ingredients (4 servings)
30 g Egg yolk
10 g Cereal vinegar
15 g Millet shoyu
250 g Wheatgrass oil
Salz

For the grain porridge

Ingredients (4 servings)
50 g Millet shoyu
50 g Buckwheat shoyu
400 g Water
150 g Pearl barley
10 g Poppyseed oil
Salt

For the grain shoyu gelatin

Ingredients (4 servings)
50 g Millet shoyu
50 g Buckwheat shoyu
400 g Water
5.5 g Agar-Agar
Salt

For the puffed buckwheat

Ingredients (4 servings)
50 g Buckwheat
Water
Oil

Preparation

  • Blend the wheatgrass, bring to a boil, and blend again. Add poppyseed oil, strain, and let it hang.
  • Cook the pearl barley with all ingredients like a risotto.
  • Bring everything to a boil and pour into a 0.5 cm high tray.
  • Boil buckwheat in water for 40 minutes, dry, and fry in oil at 200 degrees Celsius.

Plating and Decoration

  • Distribute cornflowers, chickweed, dead-nettle, and field herbs on a bed of grains, place mayo dots, and scatter puffed buckwheat.

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