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Potato and green asparagus flan

Potato flan with egg yolk cream and beurre noisette, land caviar and green asparagus.

Ingredients

200mlasparagus soup
400gmashed potato powder
6units.itemseggs (m)
2units.itemsGreen asparagus
Mold of choice

400mlCream (300 after reduction)
1units.itemsfinely chopped shallot
10gpicked tarragon
10gChopped chives
beurre noisette

Green asparagus
Salted butter

Cress
land caviar
Fleur de sel

Preparation

  1. Make 200 ml of soup (see the ratios on the packaging).
  2. Blend the mashed potatoes with the soup, eggs, salt, and pepper to taste until smooth.
  3. Peel the asparagus and cut thin slices of the green asparagus (raw).
  4. Fill the molds with sliced asparagus (amount to taste).
  5. Fill up to 2/3 with the mixture and place in a steamer at 160°C for about 18 minutes. Optionally, place a baking mat over the mold for the last 5 minutes to prevent discoloration and rising.
  6. Let cool and remove the flan from the mold.

  1. Cook the eggs whole at 70°C in the steamer for about 45 minutes.
  2. Sauté the shallot, tarragon, and chives in beurre noisette and deglaze with the cream, reducing the cream to about 300 ml.
  3. Strain the cream and transfer to a food processor.
  4. Rinse the eggs under cold water, crack open, and separate the whites from the yolks.
  5. Blend the egg yolks with the cream until you have a nice emulsion.

  1. Cook the green asparagus with the butter at 85°C for about 20 minutes.
  2. Slice some and reserve a few to serve whole on the plate.

  1. Serve the flan warm or cold.
  2. Place the flan on the plate and cut the sous-vide cooked asparagus into slices, topping the flan with them.
  3. Pipe the cream onto the flan and finish with cress.
  4. Place an asparagus next to the flan and finish with fleur de sel.
  5. Pipe some egg yolk cream next to the asparagus and add some land caviar.