Panache in Pesto Jelly


Rating: 3.00 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For 1 l fish stock:












For the panaché:







For the mayonnaise:















Instructions:

A recipe for asparagus for gourmets:

Add one liter of cold water to the ingredients for the broth and let it boil gently. Boil down for 20 minutes, then strain through a dish.

Cut vegetables into small, bite-sized pieces and blanch in salted water.

For the mayo:

Whip ingredients with a blender to a mayo, add seasoning and stir in whipped cream.

For the pesto:

Grind all ingredients in a mortar. Mix with 400 ml (only slightly warmed) fish stock and chill repeatedly on ice.

Dressing:

Cover vegetables with the pesto jelly, garnish with chervil and mayo.

Star 30 / 95

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