Grilled asparagus with poached quail’s eggs and grilled salmon, a parsley gel and a mousseline sauce espuma
INGREDIENTS (SERVES 4)
12 cooked asparagus
8 poached quail’s eggs
400 g salmon (pickled in coarse salt and sugar for 5 hours)
3 egg yolks
lemon juice of ½ a lemon
a dash of white wine
150 g clarified butter
a dash of cream
salt, pepper, nutmeg
parsley
Kappa (Textura)
PREPARATION
Prepare a parsley gel by bringing 1 bunch of parsley, 200 cl water, salt and pepper to the boil in the Mycook. Add 5 g of kappa (Textura), mix and let cool down. Mix again until you obtain a smooth pipeable gel.
Slice the salmon in equal parts, briefly grill together with the asparagus.
Prepare the mousseline sauce by beating 4 eggs with the same amount of water until the mixture thickens. Take the saucepan of the heat and slowly stir in the warm butter. Finish with some lemon juice, salt and pepper and a dash of cream.
Place in a siphon and insert two cartridges.
Plate the grilled salmon and the grilled asparagus, pipe in the parsley gel, arrange the quail’s eggs in between them and finish with the mousseline espuma.
Recipe: Peter De Groote (Ten Dauwe)
Photo: Jan Agten
