- FOR THE PASS 4 ITEMS - WARM TOMATO FONDU / PARMESAN TUILLES / FRIED SAGE LEAVES / BEURRE BLANC
- RECIPE
- 1 cup COOKED SOFT POLENTA - SEE SEPARATE RECIPE SHEET
- 2 tablespoons TOMATO FONDU or TOMATINA
- 5ea ASPARAGUS SPEARS - LARGE, TRIMMED AND CUT 14cm LONG
- 1 ea POACHED EGG - BLANCHED & SOFT
- 1 portion BEURRE BLANC - BASIC - SEE SEPARATE RECIPE SHEET
- 1 ea PARMESAN TUILLE - SEE SEPARATE RECIPE SHEET
- 2 tablespoons COOKED WILD MUSHROOMS - SAUTEED WITH CHOPPED PARSLEY ADDED
- FEW FRIED SAGE LEAVES
Polenta, asparagus & Poached Egg
Ricardo Soares
30th January 2011
Polenta, asparagus & Poached Egg
WHEN MAKING POLENTA, MEASURE INTO PORTIONS/CUPS AND LEAVE TO SET.
REHEAT AND BEAT UNTIL SOFT, ADD A L
Ingredients
Method
WHEN MAKING POLENTA, MEASURE INTO PORTIONS/CUPS AND LEAVE TO SET.
REHEAT AND BEAT UNTIL SOFT, ADD A LITTLE WATER IF NECESSARY UNTIL THE CONSISTENCY OF A THICK PORRIDGE IS REACHED
TASTE TO CHECK FLAVOUR AND SEASONING
COOK 5 ASPARAGUS SPEARS FOR 3-4 MINUTES UNTIL SOFT AND SEASON WITH SALT AND MILLED PEPPER
WARM THE POACHED EGG FOR 1-2 MINUTES & SAUTEE MUSHROOMS FOR 2 MINUTES, ADD CHOPPED PARSLEY 7 SEASON
PLACE POLENTA IN CENTRE OF WARM BOWL AND MAKE A WELL IN CENTRE, SPOON TOMATO INTO WELL, COVER WITH ASPARAGUS AND SERVE AS PER PHOTO.
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