Jérôme Galis asparagus, wild garlic, confit egg yolk, morels

Matt Abé

Matt Abé

27th February 2018

Jérôme Galis asparagus, wild garlic, confit egg yolk, morels

Matt Abe will be cooking this delicious asparagus dish at The Staff Canteen Live at Hotelympia 2018.

Ingredients

  • For the asparagus spears:
  • 12 XL calibre asparagus
  • 100ml chicken stock
  • 10ml olive oil
  • Salt
  • For the asparagus purée:
  • Asparagus trim
  • 10ml olive oil
  • 100ml chicken stock
  • Salt
  • Handful baby spinach
  • For the wild garlic oil:
  • 200g young wild garlic leaves washed and dry
  • 400ml grapeseed oil
  • Salt
  • For the confit egg yolks:
  • 200g pasteurised liquid egg yolks
  • 20ml smoked water
  • Salt
  • For the RGR compound butter:
  • 100g soft unsalted butter
  • 1 clove garlic, minced
  • 10g parsley, chopped
  • 30g button mushrooms, finely diced
  • 20g shallots, finely diced
  • 15g Dijon mustard
  • Salt and pepper
  • For the braised morels:
  • 100g small morels, prepped and washed
  • 50g RGR compound butter
  • 50ml chicken stock
  • 50ml vin juane
  • 10ml olive oil
  • Salt
  • For the croutons:
  • 1/2 loaf pain de mie
  • 100g clarified butter
  • 1 clove garlic
  • 2 sprigs thyme
  • Salt
  • Garnishes:
  • 10 croutons
  • 10 wild garlic flowers
  • 10 wild garlic capers
  • 6 chickweed shoots
  • 6 mustard frills
  • 6 raw green asparagus ribbons

Method

Take the asparagus and remove the spurs. Wash the spears in cold water and place on a towel to dry. Trim the spears to 12cm length, set the spears aside for later. Reserve the trim for the purée.
Take the trim and finely slice until you reach the tough woody base. Heat a heavy based pan on medium to high heat. Sauté the sliced trim in a little olive oil and salt for 10 seconds with the lid on. Add a dash of chicken stock to create steam and cook until tender. Once cooked add a small handful of baby spinach and lightly sweat. Transfer to a blender and blend quickly on high for 1 minute until a smooth purée is achieved. Adjust seasoning, pass through a fine sieve and cool quickly over an ice bath.
Place all ingredients into a thermomix and blend on full power for 1 min. Reduce the speed to 6 and apply the temperature setting to 75°C. This temperature will set the chlorophyl and keep the oil a vibrant green colour. Once the temperature is reached, transfer the oil into a bowl and set over an ice bath. Stir to speed up cooling. Once cool, strain through fine sieve and muslin cloth. Store oil in an airtight container in the fridge.
Preheat a water bath to 68°C. Place the yolks into a vacuum pouch and seal. Place into water bath for 25-30 minutes till a thick consistency is achieved. Once cooked, remove the yolks from the pouch and place into a mixing bowl. Season yolks with salt and smoked water (using smoked water allows for greater control). Set aside in a squeeze bottle.
Sweat off the mushrooms, shallots and garlic until tender. Season and allow to cool to room temperature. Once cool, combine all ingredients together and season. Wrap in cling film and store in the fridge.
Take a small heavy-based pan and gently warm. Add the olive oil, butter and morels to the pan, lightly season. Cook with a lid for 10 seconds and then deglaze the pan with half the vin juane and the stock. Bring to the boil and gently braise for 6-8 minutes until tender. By this time they should have created a lovely glaze, adjust seasoning and add a splash of wine to refresh. Keep warm.
Slice the pain de mie on a slicer 4mm thick. Using a small round cutter cut out discs from the bread slices. Heat the clarified butter, thyme and garlic until aromatic. Brush the bread discs with the butter and season. Place on greaseproof paper and cover with another sheet. Place between two heavy baking sheets and bake till golden brown at 180°C.
To finish:
Preheat a large heavy based lidded sauté pan. On a high heat, add a little olive oil, the prepped asparagus spears and a pinch salt and seal the asparagus to lock in the flavour and colour. Add a little chicken stock and cook with the lid on using the combustion technique. If stock evaporates add a little more until the asparagus is tender - around 8-10 minutes. Remove the spears from the pan and place on a towel to drain. While the asparagus are cooking, gently reheat the purée and lightly blanch the asparagus ribbons for 2 seconds, set aside and glaze with garlic oil and salt.
To make the sauce, add a little butter and wild garlic oil to the pan juices and create an emulsion. Adjust seasoning and add a little vin juane to bring some acidity to the sauce.
To arrange the dish, make two swipes of puree on the plate place the asparagus on the diagonal together all slightly offset from one another. Dot the egg yolks around the plate and arrange the shavings, croutons, garlic capers, leaves and flowers. Serve the sauce on the side.

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