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.
Cooking time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Wheatgrass |
| 300 | g | Poppyseed oil |
| Ingredients (4 servings) | ||
|---|---|---|
| 30 | g | Egg yolk |
| 10 | g | Cereal vinegar |
| 15 | g | Millet shoyu |
| 250 | g | Wheatgrass oil |
| Salz | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Millet shoyu |
| 50 | g | Buckwheat shoyu |
| 400 | g | Water |
| 150 | g | Pearl barley |
| 10 | g | Poppyseed oil |
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Millet shoyu |
| 50 | g | Buckwheat shoyu |
| 400 | g | Water |
| 5.5 | g | Agar-Agar |
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Buckwheat |
| Water | ||
| Oil | ||
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