May 11, 2009

Morel sabayon

Yesterday I decided to serve morel sabayon gratinated asparagus as a starter. Though I did not quite like how the result looked like, it was really delicious. I bet the grill function of my oven is pretty bad!

20 g dried morel
1 tablespoon butter
1 shallot
50 ml sherry
200 ml vegetable stock
2 egg yolks
salt, pepper

Soak morel in milk for an hour, after wash under runing water, dry and half. Melt butter, add chopped shallot, morels and sherry, reduce and add vegetable stock. Reduce so that you have about 100-150 ml at the end. Sieve and set morel aside. In another pot bring water to simmer while you whisk egg yolks frothy add morel liquid and keep on whisking. Whisk over steam for 10-15 minutes, when it is ready add morels. Cover cooked asparagus with it and gratinate in oven.

1 comment:

Rosa's Yummy Yums said...

Fabulous! This savory sabayon pairs wonderfully well with asparagus!



Related Posts with Thumbnails