Onsen egg, Chestnut, Beurre Blanc, Chives

Preparing

Cook the eggs in the preheated oven at Steam 62 degrees for 1 hour and 10 minutes. Place the cream and 150 g chestnuts in a pan and bring the cream halfway to the boil. Then finely purée the chestnuts with the cream and season to taste with salt, pepper and a little nutmeg. Finely chop the remaining 50 g chestnuts, brown in butter and season with salt. Reduce the white wine to ⅔ of the original volume together with the roughly sliced shallots, juniper, allspice, cloves, bay leaves and pepper. Then finely strain and season the reduced mixture with salt. Gradually work in the finely chopped butter and season again with a little salt if necessary. Finely slice the chives and add to the beurre blanc. Place the chestnut purée in the centre of the plate and place the onsen egg on top. Distribute the crunchy diced chestnut over the top and drizzle the beurre blanc around the edge of the dish.