Salad, Mesclun, asparagus, morel, egg and Hollandaise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups boiling water
1 1/2 oz dried morel mushrooms
2 tbsp cold butter
24 asparagus stalks
2 tbsp white vinegar
6 large eggs
2 tsp olive oil
1 tsp balsamic vinegar
6 cups mesclun
Hollandaise
3 tbsp white wine vinegar
6 black peppercorns
1 bay leaf
4 large egg yolks
1 cup warm melted butter
1 tbsp lemon juice
1 tsp fresh tarragon
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Directions: |
Directions:Pour boiling water over mushrooms and soak 30 minutes. Remove morels and squeeze excess liquid into soaking liquid. Rinse the mushrooms and put in a small pot. Strain the soaking liquid through a coffee filter into the pot. Boil until reduced to 1/2 a cup.Whisk in the butter and add salt and pepper. Keep warm.
Poach the eggs in water and vinegar until whites are cooked , but yellows are runny.
Cook the asparagus for about 1 minute until crisp tender.
Toss the mesclun with the olive oil and the balsamic. Mound onto 6 plates. Top with the mushrooms. Arrange the asparagus in spoke fashion on the mesclun and put a poached egg in the middle. Top with hollandaise.
Hollandaise
In a small saucepan simmer vinegar with peppercorns and bay leaf until vinegar is reduced to1 tbsp. Remove the spices and whisk vinegar with the egg yolks. Set over low heat and whisk until the eggs thicken. Remove from heat and add warm butter in a slow stream, whisking constantly until it begins to thicken. Whisk in the lemon juice, tarragon and salt. Keep warm |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
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