White asparagus, smoked tarama and asparagus-hazelnut milk
Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.
This recipe from Mathieu Moity, chef at Erroa restaurant in Saint-Jean-de-Luz, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps for a simple recipefor Landes white asparagus, smoked tarama, asparagus-hazelnut milk and Pyrenean trout roe.
Serves 4
Preparation time: 30 min
Cooking time: 45 min
Ingredients for Mathieu Moity 's asparagus dishes
For the asparagus
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12 white asparagus spears
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1 tablespoon white vinegar
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34 g sugar
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Sal t
For the asparagus-hazelnut milk
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85 g hazelnuts
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30 cl milk
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20 cl liquid cream
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50 g sandwich bread
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12 cl neutral oil
For thevirgin sauce trout roe chervil grapefruit
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85 g hazelnuts
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½ bunch chervil
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45 g trout roe
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1 grapefruit
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5 g sugar
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1 tbsp. cider vinegar
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3 tbsp. olive oil
For the smoked tarama
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115 g smoked cod roe
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55 g breadcrumbs
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11.5 cl milk
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12.5 cl 35% single cream
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50 cl neutral oil (e.g. grapeseed oil )
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1 tbsp. white spirit vinegar
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Sal t
Steps for Mathieu Moity 's asparagus
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Asparagus: Bring a large 2.5-litre pot of salted water to the boil, with the white vinegar and sugar. peel the asparagus (save the peelings for the asparagus milk).Simmer for 12 min. Remove without cooling.
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Asparagus-hazelnut milk:
- Toast all the hazelnuts for 10 min in an oven at 165°C. Reserve half for the sauce.
- Simmer the asparagus skins and trimmings in the milk and cream for 15 min. Strain through a sieve, pressing well.
- Mix with the breadcrumbs and hazelnuts. Whisk with neutral oil. Adjust seasoning.
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Virgin sauce: coarsely crush hazelnuts in a mortar and pestle. Chop the chervil. Remove grapefruit segments and cut into pieces. Squeeze the grapefruit juice and reduce to a syrup, adding the sugar. Add the cider vinegar and olive oil, then the chervil, hazelnuts, trout roe and grapefruit segments.
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Smoked tarama: Open the bag of smoked cod roe. Place in a blender with the crustless bread, cut into pieces, milk and cream. Blend to a creamy paste. Then whisk with oil until thickened (like a mayonnaise). Season with a pinch of salt and white vinegar.
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Presentation: Place a spoonful of tarama at the bottom of the plate. Place the asparagus on top, covered with the sauce vierge. emulsify the milk in a blender and spoon around it at the last moment.
Has this recipe inspired you to discover Mathieu Moity's cuisine ? Read the Gault&Millau review of Erroa.
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