French toast with green Asparagus

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Those where the days my friends
French toast with green asparagus, prawns and a mousseline sauce
Serves 10
5 to 10 slices white bread depending on the size or brioche
4 eggs
240 stock
salt and black pepper
sunflower or light olive oil for frying
1-2 bunch green asparagus (10 to 15 per bunch) serve 3 to 4 pp depending on the size
30 raw tiger prawns, peeled leaving the tail on
melted butter, for brushing
coarse sea salt and pepper
Begin by preparing the French toast. In a bowl, whisk together the eggs and stock and season the mixture with salt and pepper. Lay the slices of bread in a deep dish and pour the egg mix over the bread. Allow the bread to absorb the egg for a few minutes.
Meanwhile, heat a non-stick frying pan over medium heat. Add a little sunflower oil or a light olive oil to the pan and fry the soaked bread until golden brown on either side. Transfer to a baking tray to reheat just before serving.
Trim the asparagus of the woody stalks and either blanche or steam for a couple of minutes until al dente. Refresh in cold water to set the green colour and stop the cooking process.
Prawns:-Peel the prawns. Leave on the tails . Using a sharp knife, make a deep incision along the back of the prawns, cutting virtually halfway through the meat to create a natural butterfly shape. Place the shells in a pan with olive oil and heat gently for 10 minutes. Place in the magimix and grind down, sieve the oil and use to decorate the plate.
Butter a baking tray then place the prawns standing up on the baking tray . Brush each with melted butter and sprinkle with a little coarse sea salt and pepper. Or if preferred grill on a grill plate
Preheat the grill. Place the prawns under the grill and cook for 2 minutes until warm and tender.
To assemble, reheat the French toast in the oven and heat the asparagus in a pan with a little olive oil and salt and pepper.
Place a slice of French toast on each place. Lay 4 asparagus spears on top followed by the gambas. Spoon the mousseline sauce around. Garnish with prawn oil.
Mousseline sauce
3 egg yolks
75 g butter
1 tbsp cold water
1 tbsp lemon juice
A little salt
200 – 250 g butter
2 tbsp cream lightly whipped
Place the egg yolks in a Bain Marie pan or a small bowl. Beat well
Add the water, lemon juice and salt and beat together.
Place (au Bain Marie) over hot water and gradually beat in the butter small pieces at a, soften the butter slightly in the fingers before adding, continue until all the butter is used and the mixture becomes thicker.
Season to taste with salt and pepper and if desired more lemon juice add two tbsp of whipped cream for the mousseline sauce.
– 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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