- Tough : 1 hour 30 min
- Niveau: Medium
- Serves : 4 personnes
INGREDIENTS
Asparagus garni 340 gr
Clarified butter 250 gr
Milk 220 g
Leek 200 gr
Chicken breast 150 gr
100 g of fresh cream
Green courgettes 50 gr
3 egg yolks
1 egg white
lemon
shallot
carrot
extra virgin olive oil
vinegar
Grated parmesan
salt
Peppercorns
PREPARATION
Mix the chicken breast in the food processor with the cream, egg whites and a pinch of salt, to get a cream. Formed 8 small quenelle and cook by plunging them in the water slightly boiling salty during 3 ½ and half since the resumption of the boiling. Bring to a boil 40 g water with 20 g vinegar, a few peppercorns, a pinch of salt and a half-shallot peeled and sliced. Boil for about 2½ minutes, until the liquid will not be reduced to just over half.
Let cool, then filtered over the collected yellows in a bowl, put on a hot water bath, but without boiling and start to rise with the whisk. Whisk until foamy, then add clarified butter, flush, while continuing to stir with a whisk until a smooth sauce is obtained.
With 2 tablespoons of lemon juice (hollandaise sauce). Boil the asparagus in boiling water for 3-4. Tenetene by one and blend all the others with 160 g milk; Sieve the cream, salt and pepper and mix with 240 g of hollandaise sauce.
Spread 4 tablespoons grated Parmesan cheese 4 on a sheet of baking paper forming slightly smaller disks of cup diameter (in the kitchen will enlarge); Bake under the grill until they are au gratin, sfornateli and let cool: become crunchy (waffles). Cut into 2 mm diced (brunoise) leek, green zucchini and 20 g carrot; Pick up in a saucepan with a teaspoon of oil and a half ladle of water. Bake until the water evaporates and the vegetables begin to sizzle just. Turn off and add cooked asparagus, also chopped in brunoise.
Heat the rest of the milk and vigorously raise it to obtain a foam. Distributed in 4-cup transparent chicken quenelle (surprise), then cover with hollandaise sauce with asparagus make a last layer with milk foam. ?? Tapped cups with slice of Parmesan and topped with sauteed vegetables diced.
Let cool, then filtered over the collected yellows in a bowl, put on a hot water bath, but without boiling and start to rise with the whisk. Whisk until foamy, then add clarified butter, flush, while continuing to stir with a whisk until a smooth sauce is obtained.
With 2 tablespoons of lemon juice (hollandaise sauce). Boil the asparagus in boiling water for 3-4. Tenetene by one and blend all the others with 160 g milk; Sieve the cream, salt and pepper and mix with 240 g of hollandaise sauce.
Spread 4 tablespoons grated Parmesan cheese 4 on a sheet of baking paper forming slightly smaller disks of cup diameter (in the kitchen will enlarge); Bake under the grill until they are au gratin, sfornateli and let cool: become crunchy (waffles). Cut into 2 mm diced (brunoise) leek, green zucchini and 20 g carrot; Pick up in a saucepan with a teaspoon of oil and a half ladle of water. Bake until the water evaporates and the vegetables begin to sizzle just. Turn off and add cooked asparagus, also chopped in brunoise.
Heat the rest of the milk and vigorously raise it to obtain a foam. Distributed in 4-cup transparent chicken quenelle (surprise), then cover with hollandaise sauce with asparagus make a last layer with milk foam. ?? Tapped cups with slice of Parmesan and topped with sauteed vegetables diced.
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