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Asparagus recipe: Asparagus terrine with morels
Ingredients for 4 servings:
for 4-6 people
250 g puff pastry 6 eggs
50 ml double cream
salt pepper
fadM. < br> 1 kg green asparagus
morels 250 g or 25 g dried
1 shallot
50 g butter 1 egg yolk
Preparation: puff pastry to roll out five millimeters thick, divided into four rectangles of
15 x 10 cm cut. On a wet plate and
one hours rest.
Oven preheat to 200 degrees. Break the eggs into a bowl with two spoons
double whip cream, with salt and pepper.
Aside.
Asparagus peel, to a length of approximately twelve centimeters
cut, tie and upright in salted Boil water,
until they just are not. Drain and warmstellen.
Morels in half and cut
under running water. If using dried morels, they
good soak, but the water often move so that the sand from the bell-shaped hat
falls, then a good way.
Shallot Peel and finely chop. 20 grams of butter in a saucepan
. The shallot is two minutes andünsten, morels and
possibly filtered Einweichwasser between them. Cover simmer for two minutes
.
Warmstellen morels. The remaining double cream into the pot
and boil to half. Salt and pepper and then the morels
mix again. Under stirring the remaining butter and add
everything warmstellen.
Puff rectangles with the yolk. In
oven at 225 degrees bake 10 minutes.
Verquirlte eggs in a water bath while stirring for ten minutes
stuck.
Puff pies after baking halve crosswise. The lower halves of four
oven plate. Fill with scrambled eggs, asparagus
it with cream and pour over morels. The puff pastry lid
on top.
The four plates for 30 seconds in the hot oven slide,
then serve.
Rubrik: Appetizer
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