Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette

Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette

10 p

Baked asparagus

• 10                   White asparagus
• 60 g                Butter
• 40 ml             Water
• 20 g                Sugar
• 20 g                Salt
• 20 ml             Lemon juice

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

• 250 g            Butter
• 2                    Eggs
• 1                    Egg yolk
• 20 ml           Lemon juice
• 15 ml            Almond oil
• 25 ml           Olive oil
• 10 g              Salt

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

• 100 g               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

• 250 g              Potato balls
• 50 g                Butter
• 10 g                 Salt
• 20 g                Water
• 5 g                  Thyme

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

• 200 g               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

• 2                    Banana shallots
• 60 ml            Pickling liquid
• 25 ml            Olive oil
• 15                  Chives
• 100 g            Marcona almonds

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

• 60 g                Elderberries
• 20 g                Nasturtium cress

Pick the nasturtium leaves from the stems and put under damp kitchen paper. Store in the refrigerator.