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Blini with asparagus poached in buttermilk

Blini with asparagus, cooked in buttermilk and beurre noisette.Topped with a buttermilk emulsion, lovage and parsley emulsion, and a poached quail egg.

Ingredients

50gButter
500gPeeled asparagus
5gSalt
250mlButtermilk

500mlButtermilk
1units.itemsLime
50gEgg white
50gOlive oil
150gMilk
5.5gAgar

40gFlat-leaf parsley (picked)
40gLovage (picked)
280gGrape seed oil
75gFull-fat yogurt
40gEgg white
15gLemon juice

12units.itemsQuail eggs
Vinegar

1units.itemsLemon
1units.itemsTray of persinette cress
1units.itemsBlini

Preparation

  1. Brown the butter until it is nicely browned and smells nutty.
  2. Dissolve the salt in it.
  3. Let the beurre noisette cool and mix with the buttermilk.
  4. Place the peeled asparagus in a suitable vacuum bag together with the buttermilk mixture.
  5. Cook this in a combi steamer on 100% steam at 80°C for about 10/12 minutes.
  6. Cool down in ice water and portion the asparagus to the desired size.

  1. Mix buttermilk, oil, egg white, and lime zest in the thermoblender.
  2. Blend slowly in the thermoblender at 37ÀöC.
  3. Boil the milk and agar together for 1 minute.
  4. Pour this into the buttermilk mixture and blend together well.
  5. Season with (white) pepper and salt.
  6. Let set in the fridge for at least an hour.
  7. Then blend again to a smooth cream in the (thermo)blender.
  8. Pour the cream into a squeeze bottle and chill.

  1. Blend the lovage, oil, and parsley briefly at full speed in the thermoblender.
  2. Then blend up to 80°C for 6 minutes.
  3. Pass this mixture through a fine sieve.
  4. Weigh out yogurt, egg white, and lemon juice and blend in the blender.
  5. Carefully pour in the oil mixture and emulsify.
  6. Season with salt and pepper.
  7. Pour the emulsion into a squeeze bottle and chill.

  1. Poach the quail eggs in water with a splash of vinegar for about 2 minutes.

  1. Warm the blini and the asparagus in the oven.
  2. Place the quail egg on top.
  3. Pipe dots of both emulsions onto the asparagus and blini.
  4. Finish with the persinette cress and a bit of lemon zest.