ROLLED SEASON’S ASPARAGUS, MOREL TARTARE, QUAIL EGG AND RAW HAM CHIPS
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Thibaut Idenn
Pierre Jean Arpurt
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Rolled Asparagus- 3 nos. Asparagus
- 100ml Olive Oil
- 3 nos. Asparagus
- 10g Morel
- 50g Shallots
- Brown Juice
- 10 nos Quail egg
- 50g Raw ham chips
Methods and Directions
Rolled Asparagus- Cut the Asparagus with the mandoline.
- Add some olive oil and salt.
- Put in the fridge and film the asparagus.
- Cut the rest of the asparagus in very small brunoise.
- Slice the shallots finely.
- In a pan, sauté the shallots and add the morels.
- Deglaze with morel juice.
- Reduce the mixture and add the veal stock.
- Cut the mushrooms into small brunoise.
- In a bowl, mix the Tartare asparagus and morels
- Cook the eggs for 1 minute and 30 seconds.
- Bake the ham chips between two greaseproof paper slices at 180 ° C for 10min .
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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