Asparagus with smoked salmon, poached farm egg and mousseline sauce


16 cooked asparagus
4 farm eggs
4 slices of smoked salmon
some vinegar
4 egg yolks
a dash of white wine
150 cl clarified butter
a dash of cream
salt and pepper
lemon juice of ½ a lemon


Heat the asparagus in the juices from the vacuum pouch. Poach the eggs. Prepare the mousseline sauce by beating 4 eggs with the same amount of water until the mixture thickens. Take the saucepan of the heat and slowly stir in the warm butter. Finish with some lemon juice, salt and pepper and a dash of cream.

Recipes: Peter De Groote (Ten Dauwe)
Photos: Jan Agten

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