Green asparagus and sautéed mushroom casserole with poached eggs - by Taste & Flavors

GREEN ASPARAGUS AND SAUTÉED MUSHROOM CASSEROLE WITH POACHED EGGS

BY CHEF FRANK PAGE, PHOENICIA BEIRUT HOTEL
Serves 4 | Prep/cooking 60 mins
INGREDIENTS
  • 20 pc Green Asparagus
  • 4 pc Farm Bio Egg
  • 200 g Paris mushroom
  • 100g Crabs mushroom
  • 60g Shallots diced
  • 10g Garlic cloves
  • 2 bundle Chives chopped
  • 1 bundle Chervil
  • 30g Mix Young Sprout
  • 20g Baby spinach leaf
  • 20g Baby beetroot leaf
  • Salt
  • Salt Flower (flakes)
  • Crushed Pepper mil
  • White pepper powder
  • 10cl Olive oil
  • 140g Water
  • 60g Oil
  • 20g Flour
  • 40g Dry morel
  • 100g Peeled shallot
  • 15cl White sweet wine lacrima d’Oro (Château Kefraya)
  • ½ bundle French thyme
  • 10cl Virgin olive oil
  • 30g Butter
  • 15cl Morel juice
  • 10cl Reduced veal stock
  • 10cl Cream
  • 30g Butter (French Echiré)
PREPARATION

1. Boiled the green asparagus in a salted water then put them in ice water.

2. Cut the shallots in half and pan fried them with garlic cloves in butter with a strand of thyme.

3. Add the mushrooms and cooked them until them become golden brown.

4. Season with salt and crushed pepper and reserve aside.

5. Poached the eggs in a special pan for 4 mn.

6. Pan fried without coloring the green asparagus with butter, season with salt & pepper.

7. Set up the different preparations in a plate.

8. Add the bread tuille.

9. Decoration and presentation like on the picture.

10. Proceed to cook the diced shallot in a butter and olive oil.

11. Add a strand of thyme in a pan.

12. Cook without coloring.

13. Add the morels who have been soaked, cutted and washed properly.

14. Add the morel juice.

15. Add the veal juice.

16. Reduced to 1/3.

17. Add the cream.

18. Removed the morel cooked.

19. Pass the sauce in the strainer.

20. Season with salt and pepper.

21. Add butter and reserved aside.

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