Grapemustard Sauce with fried Egg and Spinach

This is made after a recipe I found online from a famous German 3 star Chef Dieter Müller. In the original recipe it is a poached egg, but I wanted some fried one and used a quail egg. And some other minor changes took place.

It is served as a starter with a good homemade bread and looks very impresse sitting layered in the glass.

The grapemustard is something special. It is dark sweet and savoury and has a fine seedslike texture. You can get it from the Piedmont in Italy or from Austria on the Internet.

recipe for 6:
250 g frozen spinach
120 g mushrooms
2 shallots
1 clove of garlic
6 quail eggs
1 tbsp butter
50 ml veg stock with cream and corn starch
1 tbsp rapeseed oil
2 tbsp olive oil
salt and pepper
1 tbsp grapemustard
3 tbsp creme fraiche
1 pinch of beetroot granulate

Defrost the spinach and press out the water. Chop garlic and in a little butter heat it up for 1 min and put it in a blender with a little olive oil and make a fine paste. Season.

In rapeseed oil saute the mushroom sliced, season and add creme fraiche.

Heat up the veg sauce, add the grapemustard and a pinch of beetroot granulate.

Fry the quail eggs.
Start to assemble everything and top with the egg.