Makes 2 // Serves 2
1 tbs. salted French butter
3.5 tbs. sherry
1/2 cup sunchokes
3/4 baby spinach
1/2 cup cream
Cut shallots into small cubes
and saute with a little butter.
After golden brown, add sherry
to the shallots and reduce by half and add 1/3 of the cream to the reduction and
reduce again by half. Add the spinach and cook for 30 seconds.
Take the eggs and separate 2. Take 2 egg yolks and 1 whole egg and mix to give
the scrambled egg a deeper flavor. Add some butter in the pan and add the egg mix
to it. Heat it up slowly under constant whisking and add 1.5 tbs. butter and cream.
Season with black pepper, salt and nutmeg.
Boil sunchokes in salty water. When it becomes soft, strain it from the water and
crush with a fork to make a smash. Season with salt, a little bit of butter and cream.
Place the sunchoke puree on plate, add creamed sherry spinach and top with