May 7, 2012

Perch with Asparagus, Pistachio and Chervil Beurre Blanc

Last weekend finally, finally, the first local strawberries have arrived among the first green asparagus. Heavenly! Okay, the strawberry spent some time under foil, but still it is local and I couldn't resist any longer! Anyway, back to the asparagus! I absolutely love love love to eat green asparagus raw, especially when it is so tender like these. Originally, I planned to serve it simple with poached egg and parmesan, but then I had the idea to combine it with pistachio and prepare a light starter with perch and some confit potatoes.

for the chervil e beurre blanc:
1 shallot
10 g butter
4 tablespoons white wine
1 teaspoon white wine vinegar
250 ml fish stock (optional)
150 g ice cold butter

50 g chervil
só, bors

for the asparagus:
100 g green asparagus
50 g pistachio
30 g grape seed oil
1-2 teaspoon sherry vinegar
salt, pepper
for the confit potatoes:
1 large potato
clarifed butter
you'll also need:
1 perch fillet per person
50 g dried black trumpet mushroom
butter and oil for frying

In a small saucepan melt butter, add chopped shallot, wine, vinegar and stock. Bring to the boil and reduce until there is about 1/4 of the liquid left. Whisk in the cold butter chervil with a help of a blender. Season with salt and pepper. Cut asparagus in thin slices and set the spears aside. Puree pistachio with oil and mix with the raw asparagus slices. Season with sherry vinegar, salt and pepper. Cut potato in any shape you like, but it shouldn't be bigger than 2-3 cm. Melt clarifed butter and heat until it reaches 75-80°C then add the potatoes and leave it there for about 15-20 minutes by constant temperature. Season before serving and sprinkle with finely ground pistachio. Fry asparagus heads and mushroom in butter, season.


Rosa's Yummy Yums said...

Yes, it is so good to find Swiss strawberries and asparaguses. A great way of preparing that vegetable.



chriesi said...

Yeah, finally! :) But it is always worth to wait for the local products, that is out of discussion.

lamiacucina said...

Grandios wie deine filigranen Teller immer aussehen !

CJ - Food Stories said...

Just found your site on and thought I'd stop by and check out your site. Looks great so I subscribed to your feed. Can't wait to see what the next post will be!

We Are Never Full said...

the final presentation pic caught my eye because this is exactly what I want to have for dinner tonight. thanks for the inspiration! i just can't find that damn chervil!

The Omnivore said...

That picture of the asparagus is beautiful!

chriesi said...

Thanks so much! I am glad you like what I am doing! :)

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