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Asparagus roll, eel, tarragon and nori

Asparagus roll, eel, tarragon and nori with leek oil and tapioca-potato crisp.

Our chef incorporated the king of vegetables, the asparagus, into this dish in a rouleau.

Ingredients

6units.itemsWhite asparagus
3units.itemsGreen asparagus
20gMonchou cream cheese
4units.itemsSprigs of tarragon
1units.itemsnori sheet
10gAlgae powder
20gSmoked eel

1units.itemsLeek
300mlGrape seed oil

1kgTapioca pearls
200gairbag potato granulate

Preparation

  1. Peel and cook the asparagus until al dente and cool down in ice water.
  2. Pat the asparagus dry and let dry on paper.
  3. Mix the cream cheese and finely chopped tarragon leaves with salt and pepper.
  4. Spread the nori sheet 1/3 with cream cheese.
  5. Roll the asparagus in algae powder and alternate in the cream cheese.
  6. Add some pieces of smoked eel.
  7. Fill the top also with cream cheese.
  8. Roll up the nori sheet into a tight roll.

  1. Blend the grapeseed oil with the chopped leek in the thermoblender up to 80°C.
  2. Strain the oil and cool down.
  3. Store cold until use.

  1. Cook the tapioca pearls in plenty of water until they become translucent.
  2. Rinse them cold under the tap and spread thinly and evenly over baking trays lined with baking paper.
  3. Spread a thick layer of airbag potato granules over the tapioca and dry the trays for at least 12 hours until they are hard.
  4. Break into pieces and fry crispy at 200°C.

  1. Cut a thin slice from the rouleau.
  2. Dress with leek oil.
  3. Distribute some pieces of smoked eel over the terrine and crisp.