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Ingredientes
- 1 x egg yolk
- 2 Tbsp. Sake
- 1/4 c. yuzu juice
- 1/2 c. clarified butter
- 1/4 c. heavy cream, whipped to soft peaks
- 2 Tbsp. frzn yuzu peel, minced
- Â Â Ragout
- 1 c. green asparagus, cleaned and blanched
- 1 c. white asparagus, cleaned, peeled and blanched
- 1/4 c. pearl onions, blanched and peeled
- 1/2 c. baby carrots, cleaned, peeled and blanched
- 1/2 c. baby turnips, cleaned, peeled and blanched
- 1/2 c. green beans, trimmed and blanched
- 2 Tbsp. butter
- 1/3 c. vegetable stock
Direcciones
- Combine egg yolk, sake, and yuzu juice in a heat proof bowl or possibly the top of a double boiler and set over barely simmering water. Using a whisk, beat till pale, light and thick, for about 3 min. Whisking constantly, slowly drizzle in clarified butter till mix is thick. Mix in yuzu peel and whipped cream.
- Ragout:Add in butter and extra virgin olive oil to a large fry pan over medium heat. Saute/fry vegetables for 2 min and add in vegetable stock. Continue to cook till vegetables are heated through and nicely glazed. Season with salt and freshly grnd white pepper.
- Assembly:Divide vegetables among 4 large bowls and top with yuzu mousseline. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 311 | 79% |
| Total Fat 35.3g | 44% |
| Saturated Fat 20.74g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 734mg | 31% |
| Potassium 242mg | 7% |
| Total Carbs 15.47g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.82g | 3% |
| Protein 3.85g | 6% |
