As­para­gus with caviar os­se­tra egg mi­mosa

Taste & Flavors - - SPRING - By Chef Mick­ael Gant­ner Cen­trale Restau­rant-bar

Chef Mick­ael Gant­ner, Cen­trale Restau­rant-bar

IN­GRE­DI­ENTS

12 large green as­para­gus 40 ml le­mon juice

4 eggs

3 yel­low en­dives

100 g curly let­tuce

Fleur de sel

May­on­naise

1 egg yolk

Salt and pep­per to taste 150 ml sun­flower oil Vinai­grette

50 ml le­mon juice

15 g mus­tard 30 g caviar Os­se­tra 40 ml olive oil

45 g may­on­naise ¼ bunch chives

Salt and pep­per to taste

20 g mus­tard

20 g white vine­gar

100 ml olive oil

Salt and pep­per to taste

PREPA­RA­TION 1

Sep­a­rate and wash the en­dives and curly let­tuce in a mix­ture of wa­ter and vine­gar.

2

Blanch the chives stems for 30 sec­onds in boil­ing wa­ter.

3

Cut the as­para­gus tails and set aside for later. Peel the bot­toms of the as­para­gus to cre­ate a flat sur­face, then boil in salted wa­ter for about 2 min­utes. Trans­fer to an ice wa­ter bath to stop the cooking process. Keep re­frig­er­ated.

4

For the may­on­naise, mix the egg yolk with mus­tard and white vine­gar, a pinch of salt and pep­per. Gen­tly pour the sun­flower oil, ad­just the sea­son­ing and store in a cool place.

5

For the mi­mosa sauce, cook the eggs in boil­ing wa­ter for 10 min­utes; cool in cold wa­ter. Then re­cover 4 cooked egg yolks and 1 cooked egg white. Mix and add the may­on­naise, mix very finely and ad­just the sea­son­ing to your lik­ing. Put in pocket with a socket and keep cool.

6

For the mi­mosa sauce, cook the eggs in boil­ing wa­ter for 10 min­utes; cool in cold wa­ter. Take 4 of the cooked egg yolks and 1 cooked egg white. Mix and add the may­on­naise. Mix well and ad­just the sea­son­ing to your lik­ing. Fill in a pip­ing bag and keep cool.

7

Place the en­dive leaves on the in­side of a cir­cle mould of 8 cm and fill the mid­dle with the mi­mosa us­ing a pip­ing bag. Place the en­dive tails on top of the mi­mosa and add the curly let­tuce on top. Tie the en­dive to­gether us­ing one chives stem. Re­move the mould.

8

Sea­son the as­para­gus with olive oil and le­mon juice. Sprin­kle fleur de sel on the heads of the as­para­gus and spread the caviar on the flat side of the as­para­gus bot­tom. Place them around the en­dive.

9

Serve with the sauce on the side.

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