Receta de huevo poche villaroise con salsa de espinaca - Gastronomía sostenible con Joan Roca

We continue with the project Sustainable Gastronomy, supporting small producers. A project that, with BBVA, we have been using these products for a while and proposing recipes. Today we propose an egg, an egg, napped with a bechamel, a thick bechamel, and then breaded and fried. It is a formula that is very practical and the result is frankly spectacular. The proportion is different from the traditional bechamel. We use 120 grams of butter, 120 grams of flour, for one liter of milk. We infuse the milk with nutmeg and white pepper. We are going to let the butter melt. We add salt to the milk. Well, once we have the butter melted, we add the flour. We are going to let it mix well. We add the milk. It has to be dense because it has to completely cover this poached egg. And we will let it cool. Let it lose a little heat. And in the meantime, we are going to prepare the poached egg. We need a little cold water. To the water we have added salt and a little vinegar. The vinegar will help us in the coagulation of the egg white. Because what interests us is that the egg white curdles quickly and that we have the yolk. We are going to move the water so that a swirl is made in the center. We add the egg. And when we see that the egg white is already completely curdled, we remove the egg. We cool it a little. On a plastic film we are going to spread with olive oil. This way it will come off much better. A little of this bechamel. We place the egg in the center. And now we just wrap it. And we will use this element that allows us to contain this. And we let this cool. We already have the bechamel cold and therefore it will cover the entire exterior of the egg. We get rid of the plastic film. And we are going to pass it through flour, egg and breadcrumbs. We are going to wait to finish the rest of the ingredients of the recipe. And we fry it at the last moment. We can finish this recipe of eggs in many different ways. It depends on the season of the year. We can do it with zucchini, with mushrooms and spinach as we are going to do now. Or with zucchini even in this time of autumn. It has a thousand possible adaptations or a thousand possible finishes. Notice that it is very simple. What I am going to do now is simply boil some spinach. I have water with salt. And once boiled, I'm going to put them in a saucepan. I want to make an emulsion with olive oil. A little bit of lemon juice. A little bit of this water. And oil. I'm going to use this oil. This oil, García de la Cruz de Madrilejos in Toledo, won the BBVA sustainable gastronomy award. And with the oil we get a stable emulsion that serves as a sauce. We strain it. We reserve it. And now we are going to sauté some mushrooms. If we have boletus, rhubarb, níscalos at hand. Well, those of you who have a little oil in a pan at hand. A little chopped garlic. And the mushrooms. We are simply going to sauté them. We have the oil already hot. A little bit is missing, but in the meantime we sauté. And we are also going to add the spinach. We sauté together. And now we are going to fry the egg. It is important that the oil is very hot. So that we can make a quick toasted crust on the outside. But that the temperature does not reach the inside and does not cook the yolk. It has to stay liquid, hot, but liquid. We are going to set the plate. We are going to place the egg in the center. Let's see if it has turned out well. Let's see if the yolk is as it should be. It is liquid. Perfect. Now it's easy, you see. I hope you do it. See you soon.