Shortrib with asparagus, smoked Dijonaise sauce and pickled egg yolk

Name: Shortrib with asparagus, smoked Dijonaise sauce and pickled egg yolk
Ingredients: 15 g Dijon mustard; 1 kg Beef rib pieces; 6 g Knorr Professional Intense Deep Smoke; 300 g Knorr Garde d'Or Hollandaise sauce; Salt and pepper; Clarified butter; 50 g Knorr Professional Intense Flavours Roast Umami; 5 Knorr Professional Veal Jus 1L; 20 units.items AA Asparagus; 30 g Butter; 6 g Knorr Professional Intense Flavours Citrus Fresh; 3 g Salt; 5 g Sugar; 20 units.items Green asparagus; 2 units.items Waxy potatoes; Egg yolks; 100 g Salt; 50 g Chive oil

In this dish, the cured egg yolk has a beautiful creamy and salty flavor.In combination with the smoked Dijonoise sauce, it is a surprising dish. Recipe for approximately 10 people.

Ingredients

15gDijon mustard

6gKnorr Professional Intense Deep Smoke

300gKnorr Garde d'Or Hollandaise sauce

1kgBeef rib pieces

Salt and pepper

Clarified butter

50gKnorr Professional Intense Flavours Roast Umami

5Knorr Professional Veal Jus 1L

20units.itemsAA Asparagus

30gButter

6gKnorr Professional Intense Flavours Citrus Fresh

3gSalt

5gSugar

20units.itemsGreen asparagus

2units.itemsWaxy potatoes

Egg yolks

100gSalt

50gChive oil

Preparation

Heat the Hollandaise sauce and add the mustard and liquid smoke.
Strain the sauce and pour it into a siphon.
Charge the siphon with two cartridges.

Season the boneless shortribs with salt and pepper and sear them in the clarified butter.
Add the veal jus and roast umami, then braise under a lid for about 4 hours. (Alternatively, cook sous-vide at 92°C).

Peel the white asparagus and place them in a suitable vacuum bag.
Add the butter, citrus, sugar, and salt, and vacuum seal the bag.
Cook the asparagus at 92ÀöC for about 18 to 20 minutes in the combi steamer.
Remove the asparagus from the vacuum bag and portion them.
Peel the green asparagus and blanch them in salted water.
Finish the asparagus with a blowtorch.

Peel the potatoes and cut them into a fine brunoise.
Blanch the potato brunoise briefly in salted water until just tender.
Then fry the potato brunoise in a layer of sunflower oil until crispy.
Season the crispy potato with a little salt.

Spread half of the salt in a shallow container.
Separate the eggs and place the yolks on the salt.
Cover the yolks with the remaining salt so they are completely covered.
Let the yolks sit in the salt for about 24 hours.
Remove the yolks from the salt and rinse off the excess salt with some cold water.
Dry the egg yolks for about 24 hours at 50°C in a dehydrator.

Divide the shortrib along with the asparagus over the plates.
Pipe the smoked Dijonnaise sauce alongside and finish the dish with crispy potato, chive oil, and grated cured egg yolk.