John Myers
Contents
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Ingredients
Asparagus salad
- 125 g Tuna
- 125 g Salmon fillet
- 125 g Shark
- 125 g Monkfish
- 60 ml Frying fat
- 1 Pc. Onion (medium)
- 2 Pc. Clove of garlic
- 200 ml White wine
- 200 ml Water
- 75 g Peas
- 40 ml Binder
- 50 ml Cooking cream
- Spices: salt, pepper, paprika, curry, turmeric
- 10 Pc. King prawns
- 30 g Butter
- 100 g Asparagus tips green
- 100 g Asparagus tips white
- 30 g Mixed herbs
- 50 g Butter
- 20 ml Wine vinegar
- 30 ml Olive oil
- Salt
- Pepper
Instructions
- Cut the game fish, onions, garlic and herbs into very small cubes. First sweat the onion and garlic in the pan. Then fry the game fish and then deglaze the peas with the water and wine. Then bring the whole sauce to the boil for around 15-20 minutes. Now season the sauce with spices. After seasoning, add the herbs and the cooking cream. Then stir in the sauce binding agent - 40ml water with approx. 3 tablespoons flour. Now bring to the boil again for 2-3 minutes while stirring, then the sauce is ready.
- Lightly bake the mini king pies (puff pastry) (warm up in the oven at 140 ° C) and pour into the paste together with the sauce. Next, season the prawns with salt and pepper. Fry these in butter until golden brown. Cook the asparagus tips in the roasting tube with butter and herbs, salt and pepper for about 13 minutes. Let the asparagus cool down. Season with vinegar, olive oil, salt and pepper after the asparagus is cold.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 0.8gProtein: 5.6gFat: 18.6g
