John Myers
Contents
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Ingredients
For the green asparagus soup:
- 5 Pc. Shallots
- 1 kg Asparagus green
- 2 tbsp Butter
- 1 l Vegetable broth
- 200 ml Whipped cream
- 160 g Frozen peas
- 3 tsp Lemon juice
- 0,5 tbsp Butter
- 1 Pr Sugar
- Salt
- Pepper
For the asparagus mousse on salmon tartare:
- 2 Bd Chives
- 200 g Salmon fillet sushi quality
- 300 g Smoked salmon
- 2 tbsp Olive oil
- Cayenne pepper
- Lemon juice
- 300 g Asparagus white
- 300 ml Cream
- Sugar
- 6 Bl. Gelatin
- 2 Pc. Egg Whites
- 150 g Blood vessel
- 2 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- Salt
- Pepper
- Maple syrup
For the potato straw:
- 1 Pc. Potato
- Fat
For the balsamic pearls:
- 2 g Agar-agar
- Olive oil
- 118 ml Balsamic vinegar
Instructions
For the green asparagus soup:
- Dice the onion, peel the green asparagus in the lower third, cut off the ends. Cut off the asparagus tips for the filler, cut in half lengthways and set aside. Cut the asparagus into pieces approx. 2 cm in size.
- Melt 1 tbsp butter in a saucepan. Sauté shallots in it until translucent. Add asparagus pieces and sauté for 2 minutes. Pour in the vegetable stock and cook the soup over medium heat for about 10 minutes.
- Add frozen peas and cook for another 5 minutes. Add the cream, add 1 to 2 teaspoons of lemon juice, season with salt and pepper and puree in a blender.
- For the fillet, heat 1 tbsp butter in a pan and fry the halved asparagus tips over a medium heat for 5 minutes. Season with a pinch of sugar, salt, pepper and a teaspoon of lemon juice. Serve the soup with fried asparagus tips.
For the asparagus mousse on salmon tartare:
- Wash the chives, shake dry and cut into fine rolls. Cut the fresh and smoked salmon into as fine cubes as possible, mix with the chives and the olive oil. Season the tartar with salt and cayenne pepper and fill into 5 metal rings (6 cm diameter, 4.5 cm high). Press the tartar on a little, the rings should be half full.
- Peel the white asparagus, remove the woody ends. Cut the asparagus into pieces, place in a saucepan with the cream and cook covered for 8 to 10 minutes over a medium heat until soft. Then finely puree the asparagus pieces with the cream in a blender or with a hand blender and season with salt, pepper and a little sugar.
- Soak the gelatine in cold water for about 5 minutes, squeeze it out and dissolve it in the warm asparagus puree. Beat the egg whites until stiff. Gently fold the egg whites into the slightly cooled asparagus puree. Spread the asparagus mousse on the salmon tartare in the rings and smooth out.
- Place the filled rings in the refrigerator for about 2 hours. Wash the blood vessels, pat dry and arrange on the plates. Mix the dressing with olive oil, balsamic vinegar, salt, pepper and maple syrup and drizzle over the blood vessel.
For the potato straw:
- Peel the potatoes, cut them into wafer-thin strips and fry them while floating in the fat.
For the balsamic pearls:
- Place the glass of olive oil in the freezer for about 30 minutes. Mix the balsamic vinegar with the agar agar in a saucepan and bring to the boil while stirring.
- Using a pipette, drizzle the liquid drop by drop into the cold olive oil. Then drain the olive oil and rinse the pearls with cold water.
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 1.7gProtein: 0.9gFat: 10.7g
