|White Asparagus Cappuccino, Pickled Rhubarb, Smoked Trout Roe
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by StarChefs.com
photo by Antoinette Bruno
Yield: 10 Servings
- 1 stalk rhubarb
- 1 Tablespoon sugar
- 2 Tablespoons white wine
- Pinch salt and pepper
- 3 pounds white asparagus
- 2 Tablespoons butter
- 1 lemon, juiced
- Salt and pepper, to taste
- 1 cup cream
- Foamed milk
- 2 ounces smoked trout roe
For the Pickled Rhubarb:
Peel the rhubarb, cover the peelings with half the white wine
and enough water to cover. Add the sugar and simmer for 20
minutes then strain. Slice the rhubarb stem into thin slices,
pour the liquid over the rhubarb, season with salt and pepper
and allow to cool.
For the Asparagus Cappuccino:
Peel the asparagus and cover the peelings with cold water.
Bring to a boil, simmer for 10 minutes, and strain. Cut the
asparagus into 1 inch-pieces and sweat in butter without coloring.
Add lemon juice, salt and pepper and cover with asparagus
stock. Simmer for 15 minutes, add cream and continue simmer
for another 5 minutes. Strain and season.
Heat up the soup and pour into cups. Top with a spoonful of
foamed milk, garnish with 4 to 5 slices of rhubarb and a spoon
of smoked trout roe.
Deutz Brut Champagne
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