{"id":27217,"date":"2022-11-10T16:32:55","date_gmt":"2022-11-10T15:32:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/butter-baked-white-asparagus-with-almond-hollandaise-smoked-trout-roe-deep-fried-sourdough-and-onion-vinaigrette\/"},"modified":"2022-11-10T16:32:55","modified_gmt":"2022-11-10T15:32:55","slug":"butter-baked-white-asparagus-with-almond-hollandaise-smoked-trout-roe-deep-fried-sourdough-and-onion-vinaigrette","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/butter-baked-white-asparagus-with-almond-hollandaise-smoked-trout-roe-deep-fried-sourdough-and-onion-vinaigrette\/","title":{"rendered":"Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette<\/strong><\/p>\n<p style=\"text-align: center;\">10 p<\/p>\n<p><strong>Baked asparagus<\/strong><\/p>\n<ul>\n<li>10\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White asparagus<\/li>\n<li>60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>40 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>20 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon juice<\/li>\n<\/ul>\n<p>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\u00b0C for\u00a0 25 minutes.\u00a0 Let the asparagus cool, then cut each asparagus spear into 4 pieces.<\/p>\n<p><strong>Almond Hollandaise<\/strong><\/p>\n<ul>\n<li>250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<li>20 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon juice<\/li>\n<li>15 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond oil<\/li>\n<li>25 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<li>10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>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\u00b0C until serving.<\/p>\n<p><strong>Smoked trout<\/strong> <strong>roe <\/strong><\/p>\n<ul>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Trout roe<\/li>\n<\/ul>\n<p>Place the trout roe on a small metal tray and smoke it with a smoking gun 4 times. Place in the fridge until serving.<\/p>\n<p><strong>Potato balls<\/strong><\/p>\n<ul>\n<li>250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Potato balls<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<\/ul>\n<p>Put the potatoes in a bag along with the butter, thyme, water and salt. Vacuum seal and bake in oven at 100\u00b0C for\u00a0 25 minutes.<\/p>\n<p><strong>Deep-fried sourdough<\/strong><\/p>\n<ul>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sourdough<\/li>\n<\/ul>\n<p>Heat the oil to 165\u00b0C. 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.<strong>\u00a0<\/strong><\/p>\n<p><strong>Onion vinaigrette<\/strong><\/p>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallots<\/li>\n<li>60 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid<\/li>\n<li>25 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<li>15 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chives<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Marcona almonds<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Elderberries<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nasturtium cress<\/li>\n<\/ul>\n<p>Pick the nasturtium leaves from the stems and put under damp kitchen paper. Store in the refrigerator.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25868,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27217","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette 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\/butter-baked-white-asparagus-with-almond-hollandaise-smoked-trout-roe-deep-fried-sourdough-and-onion-vinaigrette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette - 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