Halibut in tramezzino with nori seaweed, asparagus pure, morel sauce, beurre blanc
1.00 h
4 raciones
Difficulty:
Media
Ingredients
ASPARAGUS PURE
3x shallot
100g butter
1.5kg green asparagus (ends)
5g sugar
1dcl white wine
250g baby spinach
2 Table spoon creme fraiche
Salt
Spices
MOREL SABAIONE
15g dried morel
500ml water from morels
25g flower oil
1ks shallot cut finely
200g brown mushroom
4g thyme
1 x egg
3 x yolk
230g butter
5g white wine
8g cherry vinegar
Salt and spices as necessary.
Halibut
Clean halibut and cut on portions needed
DIn the bread tramezzino wrap up the slated fish spread with whites 2 and between the fish add nori seaweed ( see the photo )
zaroluj do folie
Before serving grill on extra v.oil and bake in convector 4-5 min 180 C
Asparagus pure
Cook the ends of asparagus and add 4g citras ( asparagus broth)
Fry shallot on the butter , add asparagus, sugar, wine, steam and mix with asparagus broth cook till soft, add to thermomix and mix it up precook with spinach and creme fraichom. Salt and spices as needed
Morel sabaione
Soak morels in water 24 hours in advance
Churn up the shallot, add morels, mushrooms, thyme and finely fry add wine and concentrate alcohol.
Mix it in thermomix with morel water till smooth.
Warm it up in waterbath, add eggs, cook and add butter
Season with salt and spices
