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Asparagus mousse with lumpfish roe and poached quail egg

Asparagus mousse with lumpfish roe and poached quail egg

What you need:

  • 200g green asparagus

  • 1 onion

  • 2 dl. cream

  • 2 dl. milk

  • 5 sheets of isinglass

  • 10g butter

  • 1 tbsp lemon juice

Topping:

  • 100g lumpfish roe

  • 4 quali eggs

  • Crispy rye bread chips

 

Method:

  • Let the isinglass soak in cold water

  • Chop the onion coarsely

  • Cut of the asparagus ends and cut them in pieces. (keep some for topping)

  • Sautee onion and asparagus in butter

  • Add cream and milk

  • Let boil for 5-10 min

  • Take away from heat

  • Add the soaked isinglass

  • Blend the mixture

  • Add lemon juice and salt to taste

  • Put the mixture through a sieve

  • Put the desired amount into 4 serving glasses and let rest in fridge for at least 3 hours

Serving:

  • Crack each egg into each a small bowl

  • Boil the quail eggs for 1 min in hot water with some vinegar in.

  • Set aside

  • Boil some asparagus tops for 30 sec.

  • Set aside

  • Arrange as in picture



 

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