Trinxat with duck egg & mushroom stew

Trinxat with duck egg & mushroom stew

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Trinxat means to chop or cut in Catalan and is traditionally made with cabbage, potatoes and pork, which reminds me of the comforting British dish bubble-and-squeak. This is on the menu at my restaurant, Pizarro, on Bermondsey Street in London. We make it in the traditional way with jamón ibérico or crispy bacon, but using mushrooms instead makes this a great vegetarian dish.

When it’s ready, the only way to eat this dish is to mix everything together so that the egg yolks become like a sauce.

Ingredients

Quantity Ingredient
500g floury potatoes, cut into bite-size chunks
1/4 white cabbage, finely sliced
olive oil, for frying
2 banana shallots, finely sliced
3 garlic cloves, finely sliced
sea salt
freshly ground black pepper
250g mixed wild mushrooms
few sprigs thyme
50-75ml fresh vegetable stock
4 duck eggs

Method

  1. Put the potatoes and cabbage into a large pan of boiling water and cook together for 20–25 minutes. Drain the vegetables well and tip into a bowl.
  2. Heat a layer of oil in a pan and fry the shallots for 5 minutes until softened. Then add half of the garlic and cook for a minute more. Add this to the potatoes and cabbage, season well and mix it all up. Once cool enough to handle, shape into eight patties. Chill to firm up for at least 30 minutes.
  3. Heat a little more oil in the pan and add the rest of the garlic, mushrooms and thyme. Cook over a high heat for a few minutes until the mushrooms are tender and golden. Add the stock and seasoning and simmer for 5 minutes.
  4. Heat a layer of oil in a non-stick frying pan and fry the trinxat cakes, in batches if necessary, until golden on both sides and hot in the middle.
  5. Fry the duck eggs in a little oil so that the yolk is still runny. To serve, divide the cakes between four warmed plates, top with an egg and spoon the mushrooms over the top.
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