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Roasted mushrooms with asparagus with Truffle poached egg


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tarix03.05.2016
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ROASTED MUSHROOMS with ASPARAGUS with Truffle poached EGG
© Marieke Brugman
3-5 thick spears of asparagus per person

1 large flat mushrooms per person

olive oil m(EVOO) hazelnut oil, truffle oil

1 organic farm egg per person

1 slice of prosciutto per person

1 cup finely grated Parmesan

zest from 1 lemon

pinch fresh ground pepper and seasalt

2 cloves very finely crushed garlic

fresh thyme

chopped hazelnuts (1 cup)

1 organic egg per serve

duck fat

truffle oil

S+P


  • For the Mushrooms.
    Mix 1 cup of olive oil with a tablespoon of hazelnut oil a few drops of truffle oil and lemon juice. Paint both sides of the mushrooms with this mix. Put on a baking tray lined with foil and baking paper.
    Season with maldon sea salt, pepper, fresh thyme and a handful of chopped roasted hazelnuts and a sprinkling of grated parmesan.
    Place foil over the top and crimp the edges together to make a balloon. Place in a hot oven for 20 minutes.

  • For the Asparagus:
    Snap asparagus ends where they are naturally inclined to break and peel the lower half.
    Paint with olive oil mixed with a tablespoon of hazelnut oil, a few drops of truffle oil , some maldon sea salt and white pepper and cook under the griller until tender
    OR

Roast in a hot oven about 10-15 minutes.

  • Place prosciutto slices under the griller until lightly crisped. Set aside.

  • For the eggs:
    Combine some melted duck fat with some truffle oil, sea salt and white pepper.
    Line moulds such as small ramekins or Chinese tea cups with gladwrap.
    Pour in 1 teaspoon of the aromatic oils. Drop in a whole egg and twist the clingwrap around to make a “ball” shape.
    Place in a hot water bath and poach until whites are set.


To assemble:

Open mushroom packet and centre one mushroom on plate. Add a bundle of asparagus. Top with poached egg.

Garnish with pancetta or prosciutto crisped.
Pour around the juices from the mushrooms.

Add a drizzle of salsa verde.


For the salsa verde- in a blender combine:
1 bunch flat leaf parsley

zest and juice of a lemon

2-3 cloves garlic

1 tbsp capers, desalinated

4 sweet and sour pickled cucumbers

6 anchovy fillets



olive oil to make a thick sauce





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