Jets de Houblon - a photo on Flickriver

Jets de Houblon

"Pliny's Natural History described [hops] use as a salad, long before there was clear evidence of the hops' blossoms having been employed in beer. There are vestiges of a tradition in several hop-growing areas, but it is best known in Belgium. Like many delicious dishes, it had humble beginnings in the farm kitchen's desire to waste nothing. The shoots had to be thinned, so why not eat those that were taken for granted.

In Belgium today, hop shoots are such an expensive delicacy that they are cultivated under glass, and are available from New Year to spring. The more tender, naturally thinned shorts have a short season in March.

Hop shoots resemble a nuttier bean sprout. They can be eaten raw, but are traditionally steamed, then served with poached eggs and butter, cream and nutmeg or a béchamel sauce.

This recipe is served by chef Stefaan Couttenye, at the restaurant Hommelhof, in Watou."
— Michael Jackson
Michael Jackson's Beer Companion (1993), p. 258

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Jets de Houblon
Hop Shoots
Serves 4

▶ The hops
1 3/4 cups fresh hop shoots
4 eggs
juice of 1/2 lemon
4 TBSP heavy cream
pinch salt
croutons, parsley to garnish

1) Wash the hop shoots and trim off the hard tips. Plunge the shoots into a pan of boiling water, with the salt and lemon juice, and boil until tender, 5-10 minutes.
2) Drain well and divide between 4 plates. Pour a tablespoon of heavy cream over each plate of hop shoots, then place in a warm oven while you prepare the eggs and sauce.
3) Poach the eggs lightly; then keep them warm in a bowl of hot water.

▶ Mousseline sauce
[A very rich version of a classic Hollandaise sauce with a very generous helping of whipped cream.] carefully folded into it.]

1) For the sauce: whisk the egg yolks with the salt, pepper, and a few drops of cold water over very low heat until the mixture is frothy.
2) If the eggs become too hot, they will curdle; to prevent this from happening, you may need to remove the pan from the heat from time to time — but keep whisking.
3) Very gradually, add the clarified butter (there will be about 1/2 cup), whisking continuously until the sauce is thickened and mousse-like.
4) Add a few drops of lemon juice and check the seasoning, then pour over the poached eggs on their beds of hop shoots.
5) Garnish with croutons and parsley.

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▶ Photo by Yours For Good Fermentables.com.
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Taken on: April 11, 2019

Tags:

hops

herb

beer cuisine

Michael Jackson

beer book

cooking

Belgium

recipe

food « less

Sets appears in: • Cooking with Beer • 2019.04_Good fermentables in April more » • 2014.06.21_Cooking with beer • Vegetarian Recipes « less

Groups appears in: • Cooking (recipe required) • HOPS! more » • Best Vegetarian Recipes • BEER AND FOOD « less

Camera: Olympus E-PL1, f/7.1, 0.4 sec, 45mm (=90mm), ISO 200 (more info) (hide info)

Camera:	Olympus E-PL1
Lens:	OLYMPUS M.45mm F1.8
Aperture:	f/7.1
Exposure Time:	0.4
Focal Length:	45mm (35mm equivalent: 90mm)
ISO:	200
Exposure Bias:	0 EV
Flash:	On, Did not fire
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Spot
White Balance:	Manual
Gain Control:	Low gain up
Sharpness:	Hard
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