|3||shallots (spring onions)|
|30g||Perigord (black) truffles (available at Globus)|
|Vinegar, salt, frying oil|
Pearl barley: Put 100 g of pearl barley together with the diced shallots in 20 ml of olive oil; deglaze with the vegetable broth and allow to simmer gently and swell for about 10 minutes.
Crunchy pearl barley: Set aside 50 g of the cooked pearl barley and dry it in the oven at 80° C before frying in oil that is preheated to around 170° C.
Creamed spinach: Cut 1 shallot and 1 garlic clove into fine cubes and then sauté in 30 g of butter until they are glassy. Now add the cleaned spinach and deglaze with 100 ml of cream. Cover and allow to blend together for 2 min. Then mix gently.
Poached egg: Place a pot with sufficient water on the stove and add a dash of vinegar. Bring to a boil and carefully break an egg into the boiling water. When it has reached the desired consistency, carefully remove with a slotted spoon.
Mix the creamed spinach with the pearl barley at a 1:1 ratio. Then place in the middle of a warmed plate. Now add the poached egg and a spoonful of the crunchy pearl barley on top of the egg. Garnish with purslane and grate some of the truffle on top.
Lafnetscha, 2013, Chanton, Lafnetscha, Visp/Vallese
Tips for the Backstage Hotel Vernissage
The Backstage Hotel Vernissage is one of the leading accommodations and catering establishments in Zermatt. The 4-star hotel stands out with its unique architecture and the designs by the local artist, Heinz Julen. There are 19 unique rooms in this centrally located hotel. In addition, there is a unique theme Wellness Centre, which also inspires outside guests. The After Seven restaurant offers its guests a culinary experience of the highest level. The hotel lobby turns into Zermatt’s most awarded restaurant in the evening.