Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette
10 p
Baked asparagus
Peel the asparagus and cut off the lower, rough parts. Put the asparagus in a vacuum bag along with the other ingredients. Vacuum seal and bake in oven at 85°C for 25 minutes. Let the asparagus cool, then cut each asparagus spear into 4 pieces.
Almond Hollandaise
Melt the butter. Mix all the ingredients except the butter. Then add the butter in a fine stream whilst mixing with a vertical mixer. Pour the hollandaise into the siphon and load with a cartridge. Place the siphon in a water bath at 65°C until serving.
Smoked trout roe
Place the trout roe on a small metal tray and smoke it with a smoking gun 4 times. Place in the fridge until serving.
Potato balls
Put the potatoes in a bag along with the butter, thyme, water and salt. Vacuum seal and bake in oven at 100°C for 25 minutes.
Deep-fried sourdough
Heat the oil to 165°C. Pipe the sourdough into the deep fryer and fry until golden. Place the sourdough crisp on kitchen paper to remove excess oil and season with salt.
Onion vinaigrette
Finely chop the onion and place in a bag with pickling liquid and olive oil. Vacuum seal the bag. Finely chop the chives and Marcona almonds. Mix onion, chives and almonds just before serving.
Garnish
Pick the nasturtium leaves from the stems and put under damp kitchen paper. Store in the refrigerator.