INGREDIENTS |
Malt crumble
- 250g butter
- 4 eggs
- 40g flour
- 50g dark malt
- 10g baking powder
- 20g fleur de sel (salt)
- 100g almond powder
- 2g pepper (penja pepper)
- Asparagus heads
- 1L water
- 15g salt
- 150g butter
- 3g mace
Mace emulsion
- 3g mace
- 30g mustard
- 40g white balsamico
- 30ml natural vinegar
- 60g egg yolk
- 40g egg white
- 450g sunflower oil
- 80g cream
- Salt
Mace gravy
- 1 baked fish bone (John Dory)
- ½ fennel
- ½ garlic clove
- 50g dried onion
- 5g mace
- ½ lemon peel
- 10g thyme
- 10g tarragon
- ½L white wine
- ½L chicken stock
- ½L asparagus stock
Garnish
- Green leaves: Samphire, salt finger, oyster leaf, green cardamom
PREPARATION |
1. Bake fish in a pan until well done.
2. For the malt crumble, mix all ingredients together, thin roll and bake at 170°C for 8 minutes.
3. Cut the asparagus very thin (like spaghetti) and add seasoned with the mace emulsion.
4. Boil asparagus. Put a linen serviette on top.
5. Put plastic foil over the pan until done and cool off in fridge.
6. Use the liquid to heat it up.
7. Prepare the mace gravy by mixing ingredients, then allow to soak and make a reduction.
8. Add butter to thicken. Add 2 pieces of green cardamom and fresh asparagus juice.
