As­para­gus, lomo, maitake mush­room & hollandais­e

Scottish Field - - FOOD & DRINK -

Serves 4 In­gre­di­ents

12 ex­tra-large as­para­gus spears, peeled from neck down 12 slices of lomo, or sim­i­lar air-dried ham

For the creamed maitake

200g wild mush­rooms 1 tbsp olive oil 20g dou­ble cream ½ shal­lot finely diced

For the hollandais­e

100ml olive oil 2 large egg yolks 2 tbsp white wine vine­gar

Method

For the creamed Maitake

Start by dic­ing the mush­rooms. Heat a small pan to a medium heat and add olive oil and shal­lots; sweat un­til soft­ened then add mush­rooms. Cook for 2-3 min­utes un­til soft then add cream and re­duce by half. Sea­son with a lit­tle salt and lemon juice.

For the hollandais­e

Place egg yolks, vine­gar and a pinch of salt in a heat­proof bowl and set over a pan of sim­mer­ing wa­ter. Whisk con­stantly, oc­ca­sion­ally removing the bowl from the pan to pre­vent the mix­ture get­ting too hot and cur­dling, un­til the mix­ture has thick­ened. Re­move from heat. Whisk in olive oil. To fin­ish, cook as­para­gus for 2 min­utes in salted, rapidly boil­ing wa­ter then take out and lay on a towel to dry. To plate, lay the as­para­gus flat, top with the creamed maitake and add slices of the lomo. Fin­ish with some nas­tur­tium leaves if they’re avail­able. Recipe from Stu­art Ralston, head chef of Ai­zle, Ed­in­burgh

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