Whether in the culinary practices of the East or the West, sauces are an important way to add extra flavor to food.
In the early 20th century, the legendary French chef Auguste Escoffier defined in his classic Le Guide Culinaire five mother sauces in the culinary arts, namely Béchamel sauce, espagnole sauce, tomato sauce, velouté sauce and hollandaise sauce.
Singapore-based three-Michelin-star chef Bruno Ménard introduces to us a dish featuring spinach topped with a cream-based lemon sabayon.
Sabayon is the French name for zabaione or zabaglione, an Italian dessert that is made with whisked egg yolks, sugar and a sweet wine such as Moscato d’Asti or Marsala, as well as seasonal fruit.
In France, it is more often used as a savory sauce.
Sabayon au poivre has black and white peppers added to it, while sabayon au champagne avec ciboulette contains champagne and chives.
Ménard has come up with a version made with poached egg, lemon and espelette pepper.
In this recipe, cream replaces the wine, making this a dish for people of all ages.
For the spinach300g spinach3 eggs30g unsalted butterLemon juiceSaltFleur de sel
For the lemon sabayon300mL Candia professional topping cream30g espelette pepper6 egg yolks30g saltLemon zest
1. Poach the eggs by cooking them in a water bath at 65 degrees C for 50 minutes.2. Mix the cream and egg yolks in a bowl. Place the mixture over a pan of barely simmering water and whisk constantly until it is light and fluffy. This is to avoid overheating it.3. Fine-tune the mixture by adding salt, espelette pepper and lemon zest according to your preference.4. Cook butter and spinach in a pan. Add a pinch of salt and then squeeze the spinach to remove excess water.5. Mix the spinach well with the lemon sabayon from Step 3.6. Place the spinach with lemon sabayon onto a plate, topped with a poached egg. Sprinkle some fleur de sel and lemon zest.
This article appeared in the Hong Kong Economic Journal on June 11.
Translation by Darlie Yiu
[Chinese version 中文版]
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