- Egg
- Asparagus
- White wine vinegar
- Bay leaf
- Peppercorns
- Butter
- Lemon Juice
Hand Picked Claremont Asparagus, Poached Egg and Hollandaise Sauce
Hand Picked Claremont Asparagus, Poached Egg and Hollandaise Sauce
Starter cooked by Ben Costello during the Final of the North West Young Chef Competition 2014
Ingredients
Method
For the Hollandaise:
Clarify the butter by bringing to the boil and allowing fats to separate.
Bring vinegar, bay leaf and peppercorns to the boil and reduce by 2/3rds. Take off the heat and add 1 tbsp cold water.
Put egg yolks in a sabayon bowl and add vinegar reduction once cooled. Cook out over a pan of simmering water till thick (roughly 64°c)
Remove from heat and very gradually add clarified butter (at around 50°c) whisking all the time
Finally add lemon juice and season to taste.
For the Asparagus:
Wash asparagus thoroughly. Snap off tough end. Peel, rotating the asparagus to maintain cylinder shape. Trim ends to a gradual point.
Blanch in salted melted butter to retain chlorophyll and taste.
Drain and season. Serve Immediately.
For the poached egg:
Bring a wide shallow pan to the boil with white wine vinegar. NO SALT.
Crack egg into small bowl. Just as it boils drop the egg slowly into the centre of the pan. Poach for 2 minutes.
Drain and serve immediately.
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