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ASPARAGUS & PEA PANCAKE

INGREDIENTS

     +    
THE PANCAKES

100g frozen Birds Eye peas
400g of asparagus puree (see recipe below)
6 spring onions, finely sliced
50g self-raising flour
2g chopped chervil
2g chopped parsley
4 eggs separated                                                                                                                                                                                                                Pinch of cream of tartar                                                                                                                                                                                                Salt & pepper to season

 

     +    
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 into 500ml of boiling water with ½ tsp of salt and cook for 30 seconds.

Drain in a colander and then place the peas into a food processor with the asparagus puree, flour, egg yolks, seasoning and mix to a coarse purée.

Whisk the egg whites with a pinch of salt until semi thick, then add the cream of tartar and whip again until thick.

Empty into a large bowl, adding your sliced spring onions, chervil, parsley and then fold in the whipped egg whites in 3 lots using a spatula.

This mix can be cooked in small blinis pans with a little butter and olive oil, cooking each side for approx. 3-4 minutes each side until they are set firm.

     +    
ASPARAGUS PUREE

Place a pan onto a medium heat and add the butter. When bubbling, add the asparagus, season and cover with a lid. Cook for 4-6 minutes, until just soft enough before draining and coarsely puree.

     +    
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 wate

     +    
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 (see recipe below)
6 spring onions, finely sliced
50g self-raising flour
2g chopped chervil
2g chopped parsley
4 eggs separated                                                                                                                                                                                                                Pinch of cream of tartar                                                                                                                                                                                                Salt & pepper to season

 

   +   
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 into 500ml of boiling water with ½ tsp of salt and cook for 30 seconds.

Drain in a colander and then place the peas into a food processor with the asparagus puree, flour, egg yolks, seasoning and mix to a coarse purée.

Whisk the egg whites with a pinch of salt until semi thick, then add the cream of tartar and whip again until thick.

Empty into a large bowl, adding your sliced spring onions, chervil, parsley and then fold in the whipped egg whites in 3 lots using a spatula.

This mix can be cooked in small blinis pans with a little butter and olive oil, cooking each side for approx. 3-4 minutes each side until they are set firm.

   +   
ASPARAGUS PUREE

Place a pan onto a medium heat and add the butter. When bubbling, add the asparagus, season and cover with a lid. Cook for 4-6 minutes, until just soft enough before draining and coarsely puree.

   +   
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 wate

   +   
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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