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Рецепт Chartreuse Of Asparagus And Leeks
by Global Cookbook

Chartreuse Of Asparagus And Leeks
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Ингредиенты

  • 2 Tbsp. Butter, softened
  • 3 med Leeks Salt and pepper to taste
  • 12 x Spears of pencil-thin asparagus
  • 1 x 5 oz chicken breast
  • 1 x Egg
  • 1 x Yolk
  • 3 c. Heavy cream
  • 3 Tbsp. Lowfat milk Salt and pepper to taste
  • 1 c. Vegetable stock
  • 2 Tbsp. Heavy cream
  • 5 dsh Lemon juice
  • 1 tsp Butter
  • 6 x Chervil sprigs
  • 12 x Chervil flowers
  • 2 x Thinly sliced pcs of black, cut in thin strips truffle

Инструкции

  1. Prepare the leeks: Line four 3-inch custard c. liberally with softened butter. Chill. Trim roots from leeks. Trim the tough, dark green tops of the leeks. Split the leeks in half lengthwise.
  2. Wash thoroughly. Cut the leeks into 5 inch long by 3 inch wide strips. Separate the light and dark pcs. Bring a medium saucepan of salted water to the boil. Have a bowl of ice water ready on the side. Plunge light pcs of leek in the water for 1 minute. Refresh in the ice water. Remove and pat dry with paper towel. Repeat procedure with dark pcs of leek. Line the custard c. with alternating light and dark strip of leek by place one end of each strip in the center of the custard c., pressing it along the bottom and up the side. There should be an overhang of approximately 12 inches over the edge of the c.. Chill. Reserve remaining light pcs of leek for mousse.
  3. Prepare the mousse: Bring a medium saucepan of salted water to the boil. Have a boil of ice water ready on the side. Plunge the asparagus into the water for 2 min. Refresh in ice water. Trim heads of asparagus and reserve for garnish. Place asparagus stems, reserved extra pcs of leek, chicken breast, egg, yolk, heavy cream and lowfat milk in a food processor. Puree till smooth. Season with salt and pepper. Press mix through a fine sieve using a rubber spatula to remove fibers. Divide mix between the custard c.. Fold leek ends over mousse to enclose it. Cover the top of the custard c. tightly with plastic wrap. Chill till needed. When ready to cook, prepare a water bath: Place custard c. in a baking dish. Fill with warm water which reaches : of the way up the sides of the c..
  4. Cover dish with aluminum foil. Place in a preheated 350 degree oven for 20 min. The mousse is cooked when a toothpick inserted in the center of a custard c. comes out completely clean. Remove from the water bath.
  5. Make the sauce: Bring vegetable stock to the boil. Reduce by half. Add in heavy cream, lemon juice, butter and chervil sprigs. Blend mix together. Strain through a sieve. Keep sauce hot in a small saucepan.
  6. Assemble the dish: Remove plastic from the custard c.. Unmold the chartreuse onto a serving plate. Heat reserved asparagus heads in the sauce. Spoon 3 heads of asparagus and some sauce on each plate.
  7. Sprinkle with truffle pcs and chervil flowers. Optional garnish: sautJed wild mushrooms, such as chanterelles, morels and girolles.
  8. Yield: 4 first course servings