Salad of White Asparagus with Garlic Panna Cotta, Crab Mayonaise, Iberico Ham and Gremolata

Marcus Eaves

Marcus Eaves

23rd July 2013

Salad of White Asparagus with Garlic Panna Cotta, Crab Mayonaise, Iberico Ham and Gremolata

Recipe for Salad of White Asparagus with Garlic Panna Cotta, Crab Mayonaise, Iberico Ham and Gremolata

Ingredients

  • 8 pieces of White Asparagus
  • 500ml of Vegetable Nage or Vegetable Stock
  • 40ml White Wine Vinegar
  • 60g Castor Sugar
  • 8g Salt
  • 2 Sprigs of Tarragon
  • 5 sprigs of Chervil
  • Garlic Panna Cotta
  • 25g Garlic Puree
  • 25ml Milk
  • 50ml Cream
  • 2 sheets Gelatine (bronze)
  • Salt to taste
  • Gremolata
  • 1 clove confit Garlic
  • 100ml Olive Oil
  • Half a bunch of Basil
  • Quarter of a bunch of flat leaf Parsley
  • Zest of a quarter of a Lemon (grated)
  • Lemon juice to taste
  • Salt to taste
  • Crab Mayonaise
  • 30g cooked Crab meat
  • 20g Mayonaise
  • Touch of Lime juice
  • 1tsp finely chopped Chives
  • Salt to taste
  • Bisque Jelly
  • 100ml of Clarified Shellfish Bisque
  • 1 ½ sheets of Gelatine (bronze)
  • Salt to taste
  • To Finish
  • 3 or 4 leaves of Treviso cut into small neat pieces
  • 4 crisp leaves of Baby Spinach
  • 8 pieces of baby Rocket
  • 8 pieces of Red Mizuna
  • 4 slices of Iberico Ham
  • 1tsp finely chopped Chives
  • Hazelnut Vinaigtrette
  • Salt to taste

Method

Serves 4
Peel the Asparagus from the bottom of the head down to the end being careful not to peel to much and still keeping a nice round shape. Add the rest of the ingredients excluding the herbs into a pot and bring to the boil. Add the Asparagus and place a cartouche on top and cook for 8 minutes or
Garlic Panna Cotta
Bloom your Gelatine in a bowl of cold water. Meanwhile add your puree, cream, milk and salt in a pan and bring to the boil, take it off immediately and stir in your gelatine. Once dissolved pass your mix through a fine sieve into a small square tray roughly 15cm by 15cm. The mix should come up about half a centimetre. Place in the fridge and allow to set. Once the mix has set, use a small circle cutter approximately 2.5cm in diameter to cut out circles of your Panna Cotta and keep ready for use.
Gremolata
Place the garlic, lemon juice, salt and a touch of Olive Oil into a blender or spice grinder. Blitz until it is smooth. Add your zest along with your herbs and blitz again slowly adding the Olive Oil.
Crab Mayonaise
Add all ingredients together and mix well.
Bisque Jelly
Bring your Bisque to the boil and add gelatine stirring it until it has dissolved. Season using salt. Pass through a fine sieve and into the tray. Allow to set in the fridge. Once set remove and turn your tray upside down, releasing your Jelly onto a cutting board. Using a thin bladed knife cut the jelly into 0.5 cm squares.
To Finish
Trim the ends of your Asparagus so they are all the same size. On an angle slice the Asparagus in half crossways leaving you with two pieces of Asparagus per spear. Dress them in the Vnaigrette, Chives and Salt. Using a teaspoon smear a line of your Gremolata straight up the middle of your plates. Then lay out your Asparagus in a zig zag motion starting at the top of the plate all the way down to the bottom on top of the Gremolata. Place three circles of your Panna Cotta on each plate, placing them beside the Asparagus on either side. Take 5 squares of Bisque Jelly per plate and also place them alongside the Asparagus in different sections. Pipe very small mounds of your Bisque Mayonaise next to where you have placed your jelly. Take a spoonful of your Crab Mayonaise and place a small mound halfway up the plate on top of the Asparagus. Lay your thin slice of Iberico Ham on top of the Crab. Dress your leaves in the Vinaigrette and salt and begin to neatly lay them on top of the Asparagus. Once you have placed all your leaves on the plates finish with a small drizzle of the Hazelnut Vinaigrette.

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