White Asparagus with Fjord Shrimp and Mousseline Sauce
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Gastrotools
Recipes from professionals
A delightful appetizer with the best from spring's pantry. The delicate white asparagus is accompanied by the classic mousseline sauce. To make it even more luxurious, the dish is topped with fjord shrimp, but the dish can also be enjoyed without them.
Servings
: 4
servings
Ingredients
150
g
butter
2
egg yolks
1
tbsp
lemon juice
2
tbsp
water
1
dl
cream
Salt and pepper
12
large white asparagus
100
g
fjord shrimp
Picked dill and sliced chives for garnish
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Instructions
Mousseline Sauce
Step 1/4
Clarify the butter by melting it slowly in a saucepan. Discard the white foam on the surface and the white sediment at the bottom of the pan. Set aside.
Step 2/4
Place egg yolks, lemon juice, and water in a bowl over a double boiler, and warm gently while whisking until the mixture begins to thicken. Whisk in the clarified butter bit by bit until you have a thick sauce.
Step 3/4
Keep the sauce lukewarm over the double boiler.
Step 4/4
Lightly whip the cream, fold it into the sauce, and season with extra lemon juice, if necessary, as well as salt and pepper.
Asparagus & Fjord Shrimp
Step 1/2
Trim the bottom few centimeters of the asparagus stalks, peel them from the head downward, and cut them into bite-sized pieces. Cook them in lightly salted water for approximately 1-2 minutes, until tender but still with a bite.
Step 2/2
Plate the asparagus in a bowl together with mousseline sauce and fjord shrimp. Garnish with dill and chives.
