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Recipes
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Entrees
Asparagus Vichyssoise with yogurt mousse, lobster salad, wild asparagus sour salsa and avocado oil
(4 portions)
Ingrédients
400 g asparagus
400 g peeled onion
25 ml olive oil
Salt, white pepper
Water
240 g cooked and peeled lobster
40 ml avocado oil
2 tbsp finely chopped parsley and chives
80 g wild asparagus
20 ml white balsamic vinegar
Fleur-de-sel, black pepper
100 ml 0% yogurt
Préparation
Cut the onions and asparagus and cook over very low heat in a pan with olive oil
Add water to the vegetables, add salt and boil 15 minutes uncovered
Puree the soup until smooth
Transfer the soup in several containers to cool quickly or use a water bath with ice and water to cool the soup
Meanwhile, whisk the yogurt quickly in a bowl until the yogurt foams and refrigerate it
Cut wild asparagus into small slices, mix chopped herbs, white balsamic vinegar, avocado oil, salt and pepper
For assembly, pour the vichyssoise in four bowls, placing lobster, salsa and yogurt mousse in the center
Visit
www.confortchef.ca
for more ideas
Bon appetit!
Chef Manuel Lamarre and his team
Manuel Lamarre – 514 743-3614 –
info@confortchef.ca