Duo of asparagus Chartreuse with Balik salmon tartar and Prunier caviar Paris served on cauliflower mousse in iced lemongrass es


Recipe by Mario Pattis, Chef de Cuisine, Romantik Hotel and Restaurant Pattis, Dresden, Germany

Ingredients for 4 people:

For the lemongrass essence:
3 kg veal bones
80 g diced carrots
80 g diced celery
100 g leeks, chopped into rings
50 g diced tomatoes
80 g onions, halved
1 laurel leaf
5 peppercorns
3 branches thyme
1 branch rosemary
1 sprig parsley
150 g lean veal
3 stalks lemongrass, cleaned
2 egg whites

For the asparagus Chartreuse:
16 white asparagus stalks, peeled
16 green or Thai asparagus stalks
20 g diced shallots
50 g butter
40 ml white wine
50 ml cream
Salt and ground white pepper
Lemon juice
3 strips softened gelatine
2 egg yolks
150 g whipped cream

For the cauliflower mousse:
150 g cauliflower florets
30 g diced shallots
40 g butter
80 ml poultry stock
Salt and ground white pepper
40 g whipped cream

For the Balik salmon tartar:
2 g fennel seeds
4 g sesame seeds
20 g brown sugar
50 ml white wine
½ branch lemongrass, finely chopped
20 g ginger, peeled and diced
30 g crème fraîche
20 ml olive oil
150 g Balik salmon tartar
2-3 drops sesame seed oil
Salt and ground white pepper
4 quail eggs, poached in vinegar water
40 g Prunier "caviar Paris"

To garnish:
Chive tips
Borage leaves and blossom

Lemongrass essence: Blanch the veal bones quickly in around 5 litres of boiling water and drain immediately. Cover with cold water, add the vegetables (except the onions), bring to the boil then simmer on a medium heat for three hours, skimming off the egg-white which forms. Brown the onion halves well on the hob or in a pan and add to the broth along with the spices and herbs, then simmer for another two hours. Sieve through a passing cloth and leave to cool. Mince the lean veal and the lemongrass, mix in with the lightly beaten egg white and stir into the broth.
Slowly bring to the boil on a low heat, making sure that the egg white does not stick and burn. Steep for another 1 ½ hours, then strain the broth through a cloth again. Reduce to an eighth and leave to cool until the essence becomes slightly jellified.

Chartreuse: cook both types of asparagus slowly in slightly salted water until the tips become soft. Rinse them in ice-cold water and leave them to dry. Cut the tips to the required Chartreuse length and halve lengthways. Place alternate white and green asparagus stalks vertically in four metal rings 7 cm in diameter. Chop the remaining asparagus into small pieces. Sautee the shallots in the butter, quickly fry the asparagus pieces, cool them with a little white then pour on the cream. Puree the mixture and add salt, pepper and lemon juice to taste. Gently warm up the remaining white wine then dissolve the pressed gelatine in it. Stir the asparagus mixture with the egg white, fold in the gelatine and the whipped cream. Fill the Chartreuses with half of the mousse and leave to cool until they set.

Cauliflower mousse: cook the florets until soft in slightly salted water then drain. Sautee the shallots and then briefly the cauliflower in the butter, then pour on the poultry stock. Add salt and pepper and puree in a blender. Leave the puree to cool then just before serving, fold in the cream and season the mousse again to taste.
Balik salmon tartar: dry roast the fennel and sesame seeds in a pan. Stir in the sugar and caramelise. Pour on the white wine to cool and add the lemongrass and ginger. Simmer briefly then steep for 10 minutes. Leave to cool then sieve. Fold in the spices including the crème fraîche and olive oil into the Balik salmon tartar and season to taste with the sesame seed oil, salt and pepper.

Place the cauliflower mousse in the centre of the plate, pour the Balik salmon tartar in the Chartreuses and then place them on the mousse. Carefully remove the rings. Place the quail eggs on the Balik salmon tartar and then crown them with the caviar. Garnish with the chive tips and the borage leaves and blossom. Finally, pour the slightly jellified essence carefully around the mousse.