Vegetarian dishes aren't just pasta and salads ! I like this very simple and tasteful dish and often add a bowl of whole grain rice or quinoa.
parsley leaves, lemon zest.
For the mushroom broth
1 onion, 500 g mushrooms, butter, 100 g parures
of morels, chicken stock.
For the asparagus ragout
120 g fresh morels, 4 tbsp husked soy beans,
4 asparagus ( keep the tips separate), dry sherry, chopped shallot, butter.
For the hollandaise
2 egg yolks, 2 tbsp gastrique, 250 g hazelnut butter, lemon juice.
For the stock, cut the mushrooms into quarters and fry them briefly them in a pan with butter. Cut the onion in half, fry it and add the parures. Stew briefly and cover with the chicken stock. Let the mass simmer on low heat for about 30 minutes, strain, keep the broth seperate and season it with salt and pepper. Let it cool down. For the hollandaise, beat the yolks and the gastrique au bain-marie. Take the pan off the fire and assemble with the hazelnut butter and season it with lemon juice. For the ragout, stew the chopped shallot without coloring, add the morels, deglaze with the sherry and reduce. Add 1 dl of the mushroom stock, bring to the boil and of butter. Add the chopped asparagus without the tips and the soybeans. Dress the ragout in the center of the plate, add the asparagus tips and some of the lemon sauce hollandaise. Garnish the dish with the parsley leaves and lemon zest.
Dish by Chef Karl Ave