Dilmah Seven Star Tea

ROLLED SEASON’S ASPARAGUS, MOREL TARTARE, QUAIL EGG AND RAW HAM CHIPS

Food : Main Courses

ROLLED SEASON’S ASPARAGUS, MOREL TARTARE, QUAIL EGG AND RAW HAM CHIPS

IngredientsRolled Asparagus

  • 3 nos. Asparagus
  • 100ml Olive Oil

Morel Tartare

  • 3 nos. Asparagus
  • 10g Morel
  • 50g Shallots
  • Brown Juice

Quail Egg

  • 10 nos Quail egg

Raw Ham Chips

  • 50g Raw ham chips

MethodRolled Asparagus

  • Cut the Asparagus with the mandoline.
  • Add some olive oil and salt.
  • Put in the fridge and film the asparagus.

Morel Tartare

  • Cut the rest of the asparagus in very small brunoise.
  • Slice the shallots finely.
  • In a pan, sauté the shallots and add the morels.
  • Deglaze with morel juice.
  • Reduce the mixture and add the veal stock.
  • Cut the mushrooms into small brunoise.
  • In a bowl, mix the Tartare asparagus and morels

Quail Egg

  • Cook the eggs for 1 minute and 30 seconds.

Raw Ham Chips

  • Bake the ham chips between two greaseproof paper slices at 180 ° C for 10min .

Created by : Pierre Jean Arpurt