VIDEO
INGREDIENTS
Asparagus mousse:
- 170 g white asparagus
- 1 tablespoon butter
- 3 dl asparagus stock
- 2.5 sheets of gelatin
- 1.25 dl heavy cream (whipped)
- 1 teaspoon horseradish
- Juice & zest of 1/2 yuzu or lime
- salt, white pepper
puff pastry:
- 1 puff pastry roll (square)
herbal oil:
- 400 ml grape seed oil
- 100 g young spinach
- 50 g parsley
- 50 g chives
Yuzu Beurre Blanc:
- 2 shallots (finely chopped)
- 100 ml white wine
- 50 ml white wine vinegar
- 25 ml yuzu juice (or lime juice)
- 250 g cold butter (diced)
- salt, white pepper
- yuzu zest (optional)
Fried asparagus:
- 150 g white asparagus
- 150 g green asparagus
- 1 tablespoon olive oil
- salt, white pepper
Asparagus scales:
- 150 g green asparagus (finely chopped)
- 1 tablespoon olive oil
- juice of 1/2 lime
- salt, white pepper
Set:
- trout roe
PREPARATION
1) Herb oil (the day before) Roughly chop the herbs, heat the grape seed oil to 50 degrees and mix with the herbs for 10 minutes until a fine consistency is achieved. Then strain and cool in an ice bath. Leave to rest overnight.
2) Asparagus mousse Peel the asparagus, cut into pieces, sweat in butter, cook in stock until soft, puree and pass through a sieve. Soak the gelatine, squeeze out the liquid and stir into the warm mixture. After cooling, stir until smooth, fold in the cream, season with horseradish and yuzu/lime juice. Season with salt and white pepper. Chill until ready to serve.
3) Cut the puff pastry into 12 x 5.5 cm rectangles and prick with a fork to prevent bubbles from forming. Bake at 205 degrees for 5 minutes, then reduce the temperature to 180 degrees and bake until the puff pastry is golden brown. Allow to cool completely and cut in half horizontally.
4) Yuzu Beurre Blanc Slowly reduce the shallots with white wine, vinegar and yuzu juice until only a third of the liquid remains. Add sugar to taste. Stir in the cold butter a little at a time. Season to taste with salt, pepper and yuzu zest. Keep warm, but do not reheat.
5) Fried asparagus Cut the white and green asparagus into equal-sized pieces of 2.5cm in length, blanch and cool in ice water. Then fry briefly in a hot pan with olive oil. Season with salt and white pepper.
6) Asparagus scales Cut the green asparagus into thin slices using a vegetable slicer. Marinate with olive oil and lime juice and mix carefully. Season with salt and white pepper.
7) Layering Three alternating layers of puff pastry, asparagus mousse, fried asparagus. Last layer with asparagus scales and trout roe as decoration. Optionally add yuzu zest to the 2nd asparagus mousse layer.
