Hop shoots with a poached egg

Hop shoots are called ‘hommelscheuten’ in Flemish. This very first early-season vegetable of the year comes from West Flanders. In the Netherlands, the shoots from the roots of the hop plant are available from wholesalers from February to early April. Fresh hop shoots can be kept for a maximum of three days, wrapped in a damp tea towel, in the vegetable drawer of the refrigerator.

During the season, you can in the heart of hop shoot cultivation, Poperinge in West Flanders, enjoy dishes featuring this early-season vegetable in many restaurants. Hop shoots pair well with other seasonal delicacies such as veal and lamb, but also with fish or a simple farm egg. Naturally, drink Poperings beer with it, such as the organic De Plukker.

Preparation

If the hop shoots come straight from the field, clean them one by one: break them off just above the fibrous part, leaving a maximum of 5 to 7 cm. Wash the hop shoots thoroughly by rinsing them 5 to 6 times with cold water. If you buy the hop shoots from a wholesaler, you can skip the first step, but it is still better to rinse the shoots briefly.

Blanch the hop shoots for two minutes in lightly salted water to which a splash of lemon juice has been added. This keeps them crisp.
Whip the mousseline sauce.

Warm the hop shoots in a little cream and season with nutmeg.
Arrange them in a preheated deep plate.
Carefully place the poached egg on top and pour the mousseline sauce over everything. Garnish with toasted bread and some chervil leaves.

Recipe adapted from: chef-owner Johan de Brabandere of restaurant d’Hommelkeete, Poperinge

Image: ©Marc Wauters