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ASPARAGUS & PEA PANCAKE

INGREDIENTS

     +    
THE PANCAKES

100g frozen Birds Eye peas
400g of asparagus puree
6 spring onions, finely chopped
20g corn flour
50g self-raising flour
½ tsp of baking powder
2g chopped chervil
2g chopped parsley
4 eggs separated
4g Salt
12g caster sugar
12 turns of milled black pepper

     +    
ASPARAGUS PUREE

500g finely chopped asparagus
40g butter
6g Maldon salt
2g finely crushed pepper

     +    
HERB SABAYON

1 Egg
2 Egg yolks
50ml Vegetable Stock
100g Clarified Butter
10ml Lemon Juice
Zest of ½ lemon
2 pinch salt and 8 turns of Pepper
2g Chervil, finely chopped
2g Chives finely chopped
2g parsley finely chopped

Method

     +    
ASPARAGUS & PEA PANCAKE

Place the peas in 500ml of boiling water with ½ tsp of salt and 1 tbsp of caster sugar and cook for 30 seconds. Drain in a colander and place the peas in a food processor with

the corn flour, flour, egg yolks, seasoning, sugar and mix to a coarse purée. Whisk the egg whites with a pinch of salt and cream of tartar until thick. This mix can be cooked in the small blinis pans with a little butter or simply cook it in a frying pan. Cook each side for approx. 3-4 minutes.

     +    
HERB SABAYON

Whisk the egg, egg yolks and stock in a saucepan until they get light and fluffy. Remove from the heat, add the butter little by little whisking constantly until the sauce becomes fluffy. Add the lemon juice, zest herbs, salt and pepper.

     +    
PREPARING THE ASPARAGUS

Take the asparagus spears and cut the tough end from each and remove any ears that sprout from the sides about an inch from the top. Trim the base off each one and peel very slightly, cook them in boiling salted water and cook until just tender for about 2-3 minutes. Remove and place into iced water to cool. Leave for 5 minutes, then drain and dry.

     +    
POACHED EGGS

Fill a large, shallow pan with water and bring to a simmer, adding some white wine vinegar (2-4 tbsp per liter of water PLUS 10g salt) This will help the eggs hold their shape. Then break eight eggs into separate ramekins and when the water is simmering, take a spoon or spatula and swirl the water round in the pan like a vortex, adding the eggs one by one, quickly so they cook at the same time. Poach for 3-4 minutes until the white is soft and the yolk is runny, then refresh in iced water.

     +    
ASSEMBLY

1 Poached egg per portion
5 spears of asparagus per portion
Lemon and herb sabayon
1 asparagus pancake

Place the grilled spears onto the pea pancake, then the warmed poached egg on top and the sabayon over.

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ASPARAGUS & PEA PANCAKE

INGREDIENTS

   +   
THE PANCAKES

100g frozen Birds Eye peas
400g of asparagus puree
6 spring onions, finely chopped
20g corn flour
50g self-raising flour
½ tsp of baking powder
2g chopped chervil
2g chopped parsley
4 eggs separated
4g Salt
12g caster sugar
12 turns of milled black pepper

   +   
ASPARAGUS PUREE

500g finely chopped asparagus
40g butter
6g Maldon salt
2g finely crushed pepper

   +   
HERB SABAYON

1 Egg
2 Egg yolks
50ml Vegetable Stock
100g Clarified Butter
10ml Lemon Juice
Zest of ½ lemon
2 pinch salt and 8 turns of Pepper
2g Chervil, finely chopped
2g Chives finely chopped
2g parsley finely chopped

Method

   +   
ASPARAGUS & PEA PANCAKE

Place the peas in 500ml of boiling water with ½ tsp of salt and 1 tbsp of caster sugar and cook for 30 seconds. Drain in a colander and place the peas in a food processor with

the corn flour, flour, egg yolks, seasoning, sugar and mix to a coarse purée. Whisk the egg whites with a pinch of salt and cream of tartar until thick. This mix can be cooked in the small blinis pans with a little butter or simply cook it in a frying pan. Cook each side for approx. 3-4 minutes.

   +   
HERB SABAYON

Whisk the egg, egg yolks and stock in a saucepan until they get light and fluffy. Remove from the heat, add the butter little by little whisking constantly until the sauce becomes fluffy. Add the lemon juice, zest herbs, salt and pepper.

   +   
PREPARING THE ASPARAGUS

Take the asparagus spears and cut the tough end from each and remove any ears that sprout from the sides about an inch from the top. Trim the base off each one and peel very slightly, cook them in boiling salted water and cook until just tender for about 2-3 minutes. Remove and place into iced water to cool. Leave for 5 minutes, then drain and dry.

   +   
POACHED EGGS

Fill a large, shallow pan with water and bring to a simmer, adding some white wine vinegar (2-4 tbsp per liter of water PLUS 10g salt) This will help the eggs hold their shape. Then break eight eggs into separate ramekins and when the water is simmering, take a spoon or spatula and swirl the water round in the pan like a vortex, adding the eggs one by one, quickly so they cook at the same time. Poach for 3-4 minutes until the white is soft and the yolk is runny, then refresh in iced water.

   +   
ASSEMBLY

1 Poached egg per portion
5 spears of asparagus per portion
Lemon and herb sabayon
1 asparagus pancake

Place the grilled spears onto the pea pancake, then the warmed poached egg on top and the sabayon over.

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