In My Blood
• 4 eggs
• 200 grams flat-leaf parsley • 1 piece of horseradish
• 1 lime
• Salted butter • Grapeseed oil • Roughly tear the flat-leaf parsley with stems, rinse and dry thoroughly. Fry the eggs in salted butter on a small pan about 10 centimetres in diameter and add plenty of grated horseradish.
• In a separate pan, flash fry the torn flat-leaf parsley in plenty of grapeseed oil. Take caution, as it will splatter. Place the snails on top of the parsley once it has ceased splattering. Let the parsley char on one side (take caution, as it happens very fast), then use tongs or tweezers to remove the parsley and snails from the oil and let drain on a paper towel. Sprinkle with grated lime rind and plenty of salt.
• Place each fried egg on a plate. Arrange the flat-leaf parsley and snails around the yolk so that the white is completely covered.
“To me, the kitchen is a kitchen. It is where we cook. I am simultaneously so free in my mind and so focused that I play in the kitchen - maybe random things meet on the cutting board, maybe they meet in my head, maybe the dish is conceived somewhere in between ”