GREEN ASPARAGUS AND SAUTÉED MUSHROOM CASSEROLE WITH POACHED EGGS
BY CHEF FRANK PAGE, PHOENICIA BEIRUT HOTEL
Serves 4 | Prep/cooking 60 mins
INGREDIENTS |
- 20 pc Green Asparagus
- 4 pc Farm Bio Egg
- 200 g Paris mushroom
- 100g Crabs mushroom
- 60g Shallots diced
- 10g Garlic cloves
- 2 bundle Chives chopped
- 1 bundle Chervil
- 30g Mix Young Sprout
- 20g Baby spinach leaf
- 20g Baby beetroot leaf
- Salt
- Salt Flower (flakes)
- Crushed Pepper mil
- White pepper powder
- 10cl Olive oil
- 140g Water
- 60g Oil
- 20g Flour
- 40g Dry morel
- 100g Peeled shallot
- 15cl White sweet wine lacrima d’Oro (Château Kefraya)
- ½ bundle French thyme
- 10cl Virgin olive oil
- 30g Butter
- 15cl Morel juice
- 10cl Reduced veal stock
- 10cl Cream
- 30g Butter (French Echiré)
PREPARATION |
1. Boiled the green asparagus in a salted water then put them in ice water.
2. Cut the shallots in half and pan fried them with garlic cloves in butter with a strand of thyme.
3. Add the mushrooms and cooked them until them become golden brown.
4. Season with salt and crushed pepper and reserve aside.
5. Poached the eggs in a special pan for 4 mn.
6. Pan fried without coloring the green asparagus with butter, season with salt & pepper.
7. Set up the different preparations in a plate.
8. Add the bread tuille.
9. Decoration and presentation like on the picture.
10. Proceed to cook the diced shallot in a butter and olive oil.
11. Add a strand of thyme in a pan.
12. Cook without coloring.
13. Add the morels who have been soaked, cutted and washed properly.
14. Add the morel juice.
15. Add the veal juice.
16. Reduced to 1/3.
17. Add the cream.
18. Removed the morel cooked.
19. Pass the sauce in the strainer.
20. Season with salt and pepper.
21. Add butter and reserved aside.
