Timbaler of turbot and green asparagus

Ingredients for Timbaler of turbot and green asparagus

Instructions for Timbaler of turbot and green asparagus

To prepare the Timbaler of turbot and green asparagus recipe, please follow these instructions:

Cut the lower part of the asparagus from. Cook them about 4 minutes in salted water. Take them up and got them directly in cold water for a few minutes. Slice the asparagus heads from 12 for garnish.

Cut the turbot fillet into small pieces and blend it with salt, egg and egg yolk. Blend milk and whipping cream, chervil, asparagus quickly in that order. Mousse to taste with salt and pepper. It came in a large or several smaller portion molds. Bake in a water bath (at 160 degrees), covered with foil, about 30 minutes for the large form. CA. 15 minutes if you choose small portion molds. Mousse should be firm.

Sauce: Boil white wine and citrus juice a little into the cream into the Pan and boil. come through. Take it from the heat and whisk in the cold butter. Turn two-pronged asparagus heads and grapefruit fillets in the sauce. Serve with asparagus timbalerne.