Recipe: Nettle Meadow Kunik and Gravlax a la Catalan

Nettle Meadow Kunik and Gravlax a la Catalan

A breakfast delight of cheese, eggs, and salmon
  • Nettle Meadow Kunik and Gravlax a la Catalan
  • Nettle Meadow Kunik and Gravlax a la Catalan
Fashioned after traditional Catalan-style spinach, this gourmet dish makes the perfect brunch centerpiece. With Nettle Meadow’s famous Kunik, perfectly cooked spinach, poached eggs, and slices of premium Catsmo Gravlax, this creation is guaranteed to be a hit. Kunik, known for being creamy, buttery, and delightfully decadent, is a tangy round made from a mixture of cow and goat milk to create a velvety texture and mouthwatering profile with a hint of mushrooms.
  • Photo by: Pattie Garrett

  • Nettle Meadow Kunik and Gravlax a la Catalan
    A breakfast delight of cheese, eggs, and salmon
    • Prep Time : 20 min
    • Cook Time : 10 min
    • Total Time : 30 min
    • Serves 2

    Ingredients

    Directions

    1. Wash and drain the spinach and leave it to dry, Meanwhile, in a warm dry pan, toast the pine nuts, constantly stirring or shaking to prevent burning. Remove the pine nuts when they become fragrant, but before browning.
    2. Heat a large pot of salted water on medium high heat until it reaches a boil.
    3. While the water boils, heat a third of olive oil in pan on medium high heat and sauté onions until soft and translucent. Add spinach to the pan, cooking until wilted and most of the liquid has cooked away. Add raisins, pine nuts, orange zest, and nutmeg. Continue cooking for a few moments to let flavors meld. Set aside to cool slightly.
    4. Crack eggs one at a time into a small bowl, and slide gently into poaching water before cracking the next egg. Cook eggs around four to five minutes; the whites should set and yolk should be custardy and not overly runny. Remove with slotted spoon to plate to rest.
    5. Check the temperature of the spinach, which should be warm to the touch but not hot enough to melt the cheese, rewarm the spinach if necessary. Cut the Kunik into eight-inch slices, then break up into quarter sized pieces. Away from heat, add the cheese to the spinach; the cheese should not melt but the spinach should be warm enough to warm the cheese through and give a glossy appearance.
    6. Place three slices of gravlax slightly overlapping in the center of each plate. Divide the spinach between the plates and place spinach on gravlax. Create a small nest in the spinach to set poached egg. Drizzle a small portion of olive oil over egg and serve.

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