Elegant Green Asparagus Aumônières with Scottish Smoked Salmon and Pink Peppercorns
- Scottish smoked salmon: 540 g
- Green asparagus: 1 kg 200 g
- Chervil: ½ bunch
- Freeze-dried pink berries: 5 g
- Chives: 1 bunch
- Doucette cheese: 60 g
- Asparagus pulp: 20 cl
- Flour: 10 g
- Butter: 10 g
- Milk: 10 cl
- Gelatin: 4 sheets (4 g)
- White poultry stock: 35 cl
- Whipping cream: 10 + 10 cl
- Double cream: 10 cl
- Chopped tarragon: ¼ bunch
- Lemon (zest + juice): 1
- Chopped horseradish: 2 pinches
- Tabasco: 2 drops
- Salt and ground pepper
- Preparation time: 40 minutes
- Cooking time: 10 minutes
Difficulty: 3/5
- Cook the asparagus upright in a tall container of boiling salted water, reserving the tips. Blend the remaining stalks to yield 20 cl of pulp.
- For the asparagus bavarois, prepare a béchamel sauce using the flour, butter, and milk. Dissolve the gelatin in lukewarm water.
- Combine the asparagus pulp with the béchamel, then add the white poultry stock. Allow to cool. Fold in the stiffly whipped whipping cream, double cream, and chopped tarragon.
- Assemble the aumônières by wrapping slices of smoked salmon around portions of asparagus bavarois. Secure each with a blanched chive sprig, preparing three per person.
- Lightly whip 10 cl of whipping cream. Incorporate lemon zest, 1 tsp lemon juice, chopped chives, horseradish, and 2 drops of Tabasco for the sauce.
- Plate elegantly: Spoon sauce onto the plate base, arrange three aumônières in a star shape, add sauce around the edges, lamb's lettuce leaves, and asparagus tips in the center. Finish with lightly crushed pink berries and chervil sprigs.
