Roasted Green Asparagus, Smoked Fera with Maltese Emulsion
This is a combination of earth and water. A pure product of the earth—asparagus—with the sweetness of a lightly smoked lake fish. We are accustomed to fish from Lake Geneva caught by fisherman Eric Jacquier, so smoked fera is an obvious choice for us. The freshness of the blood orange really brings this dish alive.
- 24 spears green asparagus
- 80 g fresh almonds
- 100 g smoked trout from Lake Geneva
- 2 blood oranges
- 100 ml (1/3 cup plus 4 tsp) olive oil
- 50g (2 oz/4 tbsp) butter
- 150g (5 oz/1 1/4 sticks) butter
- 3 egg yolks
- 12 borage flowers
- 20 g (3/4 ounce) chickweed
Step 1: Asparagus
Trim the ends of the asparagus and peel the spears. Shell the almonds and collect the kernels. Cut each kernel in half. Finely slice the smoked fera. Peel the oranges, slice into supremes, then squeeze out the juice.
Step 2: Cooking
Put the asparagus into a skillet or frying pan with the olive oil and cook for 6 minutes. Finish by adding the butter.
Step 3: Maltese Sauce
Melt the butter. Prepare a meuniere sauce with one third of the butter.
In a saucepan, blend the egg yolks with the same amount of orange juice (by weight) as the butter in the sauce. Whisk until smooth.
Remove from the heat and add the remaining melted butter, plus the meuniere sauce. Dilute the mixture with the same amount, by weight, of blood orange juice. Pour into a siphon with two cartridges of gas.
Step 4: Finishing
Place six asparagus spears per person, head to tail, in the center of a plate. Place the blood orange slices and smoked fera on top of the asparagus. Finish with the borage flowers, chickweed and fresh almonds. Serve the maltese sauce separately, in a sauce pot.
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