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For the asparagus


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Warm Jordan Valley Asparagus

with Truffle fondue and a Morel mushroom Sauté

Serves 4


FOR THE ASPARAGUS

Asparagus –Peeled and trimmed to 41/2 inches

1 Tbsp. butter

Salt to taste

1 Liter of Water

METHOD





  1. Place all ingredients in saucepan and bring to boil; simmer over med-high heat for 2 minutes or until asparagus are tender., drain



FOR THE FONDUE

250ml 35% cream

150g of fontina cheese-grated

1 tsp. of truffle oil

½ bunch chives - sliced

6 shallots – diced finely

100ml Riesling

salt and pepper to taste

nutmeg and lemon juice to taste

METHOD





  1. In a small saucepot place shallots and Riesling. Reduce slowly until approximately 1 Tbsp of liquid remains. Add 35% cream.

  2. Bring to boil and simmer for 2 minutes.

  3. Strain the cream sauce and add the Fontina cheese and truffle oil.

  4. Season to taste with salt, pepper, nutmeg and lemon juice.



FOR THE MUSHROOMS


1 tbsp. butter

1 lbs. Morel mushrooms

3 shallots finely diced

½ bunch of tarragon-picked

1 tbsp sherry vinegar

salt and lemon to taste


METHOD




  1. With a clean pastry brush, meticulously clean the mushrooms of dirt, pine needles and any other evidence of forest wildlife you may encounter on them.

  2. In a large cold frying pan place cold butter, cold mushroom and begin sautéing over high heat—do not disturb the pan during this process. We want as much steam as possible to escape lest the mushrooms become soggy.

  3. Add shallots and continue to sauté for another 2-3 minutes.

  4. Deglaze with sherry and add tarragon leaves.



TO ASSEMBLE

1) Arrange 4 pieces of asparagus on a warm plate in fan-like configuration



  1. Spoon 3-4 Tbsp of mushrooms over the bottom two thirds of asparagus.

  2. Nap 2 ounces of fondue over mushrooms and drizzle 1 Tbsp around plate.

  3. Garnish with chives and frisee leaves.


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