Asparagus with smoked haddock cushions and Hollandaise sauce

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This way yo can peel 30 kilo asparagus in not time , we once did
when cooking for large numbers cook the asparagus in advance, keep under water, pour most of the water off then reheat by pouring boiling water on the asparagus and leaving to stand for 5 minutes
Asparagus with Puff pastry cushion with smoked haddock sauce mousseline
Ingredients: 400 g puff pastry 1 egg yolk fennel seeds grated lemon rind sea salt 450g smoked haddock 3 dl milk 1 bay leaf 6 peppercorns Garnish assorted vegetables baby fennel, small carrots, white asparagus
Hollandaise Sauce Ingredients: 3 egg yolks 225 g unsalted butter 1 tbs cold water 1 tbs lemon juice pinch of salt Method:
3 dl hollandaise sauce made 3 hours in advance (keep warm in a thermos). 2 tbsp lightly beaten cream. Method: Cut the puff pastry into squares van 10 cms. Brush the top carefully with the beaten egg yolk. Sprinkle with a little crushed fennel seeds, grated lemon rind and sea salt. Bake in a hot oven for about 15 minutes. Cut through the middle return to the oven and allow to dry out. Divide the smoked haddock into portions and poach very carefully in a pan with the milk, the bay leaf and the peppercorns for 10 minutes. Remove from the heat and drain well. Keep warm.
Clean and shape the vegetables, cook until just tender, dry well. Or if desired grill the vegetables. Toss the vegetables in a pan with a little melted butter and seasoning. Reheat the puff pastry in the oven. Place the puff pastry on the plate, spoon over the vegetables, lay on the fish and spoon over the sauce.
Hollandaise sauce: Whisk the egg yolks until thicker of texture.
Add the water, lemon juice and the salt and whisk until creamy. Whisk a small lump of butter through the mixture and place over low heat or au bain marie. Keep on whisking until the mixture is thick and add another lump of butter, continue until all the butter is used up. Season to taste with salt and pepper and some lemon juice. The sauce should be thick and creamy and served warm (not hot!)
N.B. Instead of cold butter one can add hot butter in a steady stream, it is necessary to beat very well if doing it this way. Keep the sauce warm but do not allow to overheat as it will separate. This can also be made in the food processor, but it is necessary to heat it au Bain Marie afterwards to get rid of the raw egg taste.

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