{"id":27064,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/infused-white-asparagus-with-scallop-yuzu-mayonnaise-and-trout-roe\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"infused-white-asparagus-with-scallop-yuzu-mayonnaise-and-trout-roe","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/infused-white-asparagus-with-scallop-yuzu-mayonnaise-and-trout-roe\/","title":{"rendered":"Infused white asparagus with scallop, yuzu mayonnaise and trout roe"},"content":{"rendered":"<h3>Serves 8 as a starter or\u00a0 4 portioner if served as a maincourse<\/h3>\n<h3>Infused white asparagus with seared scallop, yuzu mayonnaise and trout roe<\/h3>\n<h3>Infused white asparagus<\/h3>\n<ul>\n<li>10 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White Asparagus<\/li>\n<li>1 tbsp\u00a0 \u00a0 \u00a0 Sugar<\/li>\n<li>1 tsp \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>200 ml \u00a0\u00a0 \u00a0Water<\/li>\n<li>1 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<li>100 ml \u00a0\u00a0 \u00a0Sour beer<\/li>\n<\/ul>\n<p>Peel the asparagus and put in a vacuum bag. Combine water, salt, sugar and lemon juice and the sour beer in a pan and heat; dissolving the salt and sugar. Cool the liquid in an ice-bath and pour into the vacuum bag and seal. Steam the asparagus at 80\u00b0C for about 15 minutes (depending on size) then divide the asparagus according to instruction. Save the liquid for the scallops!<\/p>\n<p>This recipe uses vaccuum machine to seal the asparagus into the infusion, however, if you do not own a vaccuum device you can place the asparagus and liquid in a heatproof plastic bag, seal well and steam.<\/p>\n<h3>Leek<\/h3>\n<ul>\n<li>1\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leek<\/li>\n<li>2 twigs\u00a0\u00a0 \u00a0Thyme<\/li>\n<li>50 g\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>Espelette pepper<\/li>\n<\/ul>\n<p>Wash and split the leeks lengthwise. Bake\u00a0 at 130\u00b0C for about 30 minutes. Grill the leeks, charring them well. Melt the butter with Espelette pepper and thyme in a saucepan. Pour the butter over the leek and zest the lemon over the top.<\/p>\n<h3>Yuzu mayonnaise<\/h3>\n<ul>\n<li>1 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n<li>1 tsp\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dijon mustard<\/li>\n<li>2 tbsp \u00a0\u00a0 \u00a0\u00a0\u00a0 Yuzu (if you can\u2019t find Yuzu, mix equal parts of mandarin<\/li>\n<li>and lime juice)<\/li>\n<li>\u00bd \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon (juice)<\/li>\n<li>200 ml \u00a0\u00a0 \u00a0\u00a0\u00a0 Rapeseed oil<\/li>\n<\/ul>\n<p>Mix eggs, lemon juice, Dijon and yuzu with a hand mixer. Gently pour in the oil whilst mixing until you achieve a thick textured mayonnaise. Season with salt.<\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>50 g\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Trout roe<\/li>\n<li>5 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Scallops<\/li>\n<li>50 ml\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leek oil<\/li>\n<li>5 sprigs\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<li>5 sprigs \u00a0 \u00a0 \u00a0\u00a0 Chervil<\/li>\n<\/ul>\n<p>Put the trout roe into a piping bag. Slice the scallops thinly and season with salt. Pick the dill and chervil into cold water. Smoke the leek oil.<\/p>\n<p>When serving: Place the asparagus on plates, pipe out dots of the mayonnaise and trout roe around the plate. Place the scallop slices on top and decorate with dill, chervil and drizzle the leek oil around the dish.<\/p>\n","protected":false},"featured_media":25075,"template":"","recipe_category":[],"course":[228,221],"season":[],"class_list":["post-27064","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-seafood","course-starter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Infused white asparagus with scallop, yuzu mayonnaise and trout roe - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Infused white asparagus with scallop, yuzu mayonnaise and trout roe och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/infused-white-asparagus-with-scallop-yuzu-mayonnaise-and-trout-roe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infused white asparagus with scallop, yuzu mayonnaise and trout roe - 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