- Poached Egg:
- 6 Litres water
- 60g White wine Vinegar
- 90g Salt
- Asparagus:
- 12 Asparagus spears
- 250g Butter
- 1000g Water (seasoned)
- Hollandaise Sauce:
- 200g clarified butter
- 3 Yolks
- 50g White wine vinegar
- 1 tsp Crushed white peppercorns
- 1 Bay leaf
- 3 tbsp Warm water
- 1 Squeeze of lemon
Hand Picked Claremont Asparagus, Poached Egg and Hollandaise Sauce
Hand Picked Claremont Asparagus, Poached Egg and Hollandaise Sauce
Starter cooked by Steven Halligan during the Final of the North West Young Chef Competition 2014
Ingredients
Method
Poached Egg:
Bring water to boil.
Turn down heat to reduce temperature to approximately 96 degrees C.
Spin the water with a spoon and create whirlpool.
Gently drop the egg in the centre of the pan and cook for 3 minutes.
Remove and refresh in ice water until service.
Place in boiling water and remove from heat immediately, allow 2 minutes to warm through.
Asparagus:
Snap & trim stalk leaves and turn bottom of asparagus.
Warm emulsion.
Bring to simmer and toss in asparagus.
Cook for 2 minutes, serve immediately.
Hollandaise Sauce:
Remove yolks from white and add to a bowl
Reduce vinegar by half with peppercorns and bay leaf.
Melt butter and remove milk solids.
Pour reduced vinegar through chinois onto yolks.
Add water and begin to whisk over a bain marie.
Bring to sabayon stage and slowly whisk in butter.
Adjust acidity with lemon juice and season.
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