Chartreuse Aux Pointes D'Asperges Et Poireaux A L'Infusion De Cerfeuil Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupEveryday
Ingredients
| Asparagus-400 g / 14 oz -(for 250 g / 9 oz spears) | ||
| Young leeks-3 | ||
| Salt | To Taste | |
| Chicken breast-150 g / 5 oz -raw | ||
| Egg | 1 | |
| Egg yolk | 1 | |
| Chervil sprig | 4 | |
| Pepper | 1 | |
| Milk | 250 Milliliter | |
| Whipping cream | 150 Milliliter | |
| Vegetable stock-200 m1 / 7 fl oz-(made from 1/4 onion, white part of 1 leek, 1/2 stick celery, 1 small courgette, 1 tsp butter, 250 ml / 8 fl oz water, small bunch of chervil, 1 parsley stalk) | ||
| Whipping cream | 4 Tablespoon (For the sauce) | |
| Butter-80 g / 3 1/4 oz cold unsalted, cubed | ||
| Salt | To Taste (For the sauce) | |
| Pepper | 1 (For the sauce) | |
| Lemon-1/4-juice only | ||
| Wild mushrooms | 10 Gram (For the garnish) | |
| Butter | 20 Gram (For the garnish) | |
| Lemon juice-squeeze only | ||
| Ssparagus tips-12 | ||
| Leek | 1 (For the garnish) | |
| Salt | To Taste (For the garnish) | |
| Truffle | 1/2 (For the garnish) | |
| 5 or 6 sprigs of chervil | ||
Directions
GETTING READY
1. Prepare the leeks by removing the roots and slicing them lengthwise
2. Remove the outer two or three leaves and discard them.
3. Cut into strips 7.5 cm / 3 in long x 1 cm / 1/2 in wide, Wash them
4. Tip these strips into 2 liters/ 3 1/2 pt boiling water with 50 g / 2 oz salt for 1 minute.
5. Once the leeks are cooked, remove them and drain them and reserve the cooking water.
6. Refresh the leeks in a bowl of cold water.
7. Drain and pat dry
8. Remember to separate the white from the green strips and set aside to cool.
9. Butter 8 ramekins
10. Line the ramekins with the overlapping leek strips of alternating color spreading outwards from the centre. Part of the leeks will hang should hang over the rim of the ramekins.
11. Clean the asparagus and peel them, discard the lower bitter parts of the asparagus.
12. Plunge the spears into the boiling salted water for 4 minutes.
13. Refresh in cold water
14. Drain the vegetables, dry and chop roughly.
MAKING
15. In a food processor bowl, tip in the chicken, egg, egg yolk, chervil, salt and pepper and puree finely.
16. In another food processor bowl, tip in the asparagus spears, milk and cream and puree finely.
17. Mix the two purees together and then rub the mixture through a sieve
18. Correct seasonings of both the mixtures
19. Pour the mixture into ramekins and cover with the leek strips.
20. Place the ramekins in a bain marie with hot water reaching two-thirds of the way up them and cover with buttered paper.
21. Cook in a preheated 180° C / 350° F / Gas Mark 4 oven for 20-25 minutes.
22. After 20 minutes test to see if the mousses are firm Keep warm in the bain marie.
23. Prepare the vegetable stock by chopping the vegetables finely
24. In a large pan, tip in the butter
25. Add the vegetables to the pan and heat gently without coloring.
26. Add the water and herbs to the pan, and bring to the boil.
27. Simmer for 10 minutes
28. After 10 minutes, pass this mixture through a fine sieve. Discard the vegetables.
29. Add the cream to the vegetable stock
30. Over a gentle heat, whisk in the cubed, unsalted butter into the stock.
31. Taste and season the sauce
32. Add the lemon juice to taste and set the sauce aside to keep warm
33. For the garnish, sauté the girolles in half the butter for 1 minute
34. Add the lemon juice.
35. Cook the asparagus tips in boiling salted water for 4 minutes and cut in half lengthways.
36. Remove any coarse leaves from the leek and chop it into small pieces.
37. Prepare an emulsion of the rest of the butter, 6 tbsp water and a pinch of salt for 3 minutes.
38. Heat gently
39. Add the asparagus spears to warm emulsion
40. Taste and add pepper.
41. If using a truffle, cut it into thin sticks.
FINALIZING
42. Unmold the mousses into the middle of a plate
43. Place the leeks and asparagus around them.
44. Pour the sauce on top of the mousses.
45. Scatter over the girolles and truffle sticks and top with chervil.
SERVING
46. Serve hot immediately
1. Prepare the leeks by removing the roots and slicing them lengthwise
2. Remove the outer two or three leaves and discard them.
3. Cut into strips 7.5 cm / 3 in long x 1 cm / 1/2 in wide, Wash them
4. Tip these strips into 2 liters/ 3 1/2 pt boiling water with 50 g / 2 oz salt for 1 minute.
5. Once the leeks are cooked, remove them and drain them and reserve the cooking water.
6. Refresh the leeks in a bowl of cold water.
7. Drain and pat dry
8. Remember to separate the white from the green strips and set aside to cool.
9. Butter 8 ramekins
10. Line the ramekins with the overlapping leek strips of alternating color spreading outwards from the centre. Part of the leeks will hang should hang over the rim of the ramekins.
11. Clean the asparagus and peel them, discard the lower bitter parts of the asparagus.
12. Plunge the spears into the boiling salted water for 4 minutes.
13. Refresh in cold water
14. Drain the vegetables, dry and chop roughly.
MAKING
15. In a food processor bowl, tip in the chicken, egg, egg yolk, chervil, salt and pepper and puree finely.
16. In another food processor bowl, tip in the asparagus spears, milk and cream and puree finely.
17. Mix the two purees together and then rub the mixture through a sieve
18. Correct seasonings of both the mixtures
19. Pour the mixture into ramekins and cover with the leek strips.
20. Place the ramekins in a bain marie with hot water reaching two-thirds of the way up them and cover with buttered paper.
21. Cook in a preheated 180° C / 350° F / Gas Mark 4 oven for 20-25 minutes.
22. After 20 minutes test to see if the mousses are firm Keep warm in the bain marie.
23. Prepare the vegetable stock by chopping the vegetables finely
24. In a large pan, tip in the butter
25. Add the vegetables to the pan and heat gently without coloring.
26. Add the water and herbs to the pan, and bring to the boil.
27. Simmer for 10 minutes
28. After 10 minutes, pass this mixture through a fine sieve. Discard the vegetables.
29. Add the cream to the vegetable stock
30. Over a gentle heat, whisk in the cubed, unsalted butter into the stock.
31. Taste and season the sauce
32. Add the lemon juice to taste and set the sauce aside to keep warm
33. For the garnish, sauté the girolles in half the butter for 1 minute
34. Add the lemon juice.
35. Cook the asparagus tips in boiling salted water for 4 minutes and cut in half lengthways.
36. Remove any coarse leaves from the leek and chop it into small pieces.
37. Prepare an emulsion of the rest of the butter, 6 tbsp water and a pinch of salt for 3 minutes.
38. Heat gently
39. Add the asparagus spears to warm emulsion
40. Taste and add pepper.
41. If using a truffle, cut it into thin sticks.
FINALIZING
42. Unmold the mousses into the middle of a plate
43. Place the leeks and asparagus around them.
44. Pour the sauce on top of the mousses.
45. Scatter over the girolles and truffle sticks and top with chervil.
SERVING
46. Serve hot immediately
Chef
