Asparagus with mustard vinaigrette and potato pancake

Name: Asparagus with mustard vinaigrette and potato pancake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 2 Shallots; 1 1/2 TABLESPOONS medium hot and grainy Dijon mustard; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 4 Salmon strands (approx. 125 g each); 500 g Potatoes; 1 Egg yolk (size M); 20 g clarified butter; 7-10 Tbsp Dill

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg white asparagus
2 Shallots
1 1/2 TABLESPOONS medium hot and grainy Dijon mustard
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
4 Salmon strands (approx. 125 g each)
500 g Potatoes
1 Egg yolk (size M)
20 g clarified butter
7-10 Tbsp Dill

Directions

1
Wash and peel the asparagus and cut off the lower woody ends. For the vinaigrette, peel and finely dice the shallots. Mix shallots, mustard and vinegar with the whisk of the hand mixer, season with salt, pepper and sugar.
2
Let 4 tablespoons of oil run in and fold in vigorously. Wash the fish, dab dry and cut in half crosswise. Cook the asparagus in boiling salted water with 1 pinch of sugar for about 15 minutes. In the meantime, peel, wash and coarsely grate the potatoes for the potato fritters.
3
Mix egg yolk and potatoes, season with salt and pepper. Heat 2 portions of clarified butter in a large pan. Fry about 6 crispy golden brown potato pancakes one after the other. Keep warm.
4
Heat 2 tablespoons of oil in a frying pan. Fry the fish in the hot oil for 1 minute on each side. Season with salt. Remove the asparagus from the water and drain. Arrange the asparagus with a little vinaigrette and two pieces of fish on a plate, garnish with dill.
5
Potato pancakes and remaining vinaigrette extra.