Yukon Gold Mouselline with Seared Asparagus, Fried Quail Egg & Veal Stock Reduction by Chef Drew Deckman
Serves 4 people
INGREDIENTS
- 2 lbs. Yukon Gold potatoes, peeled and cut into large cubes
- 8 oz. non-salted butter
- 2 oz. extra virgin olive oil
- 1 cup heavy cream
- 12 pieces large asparagus
- 4 ea. quail eggs
- Approx. ¼ cup veal stock reduction
- tt. White pepper & sea salt to taste
DIRECTIONS
- Cook the potatoes until done in salted water
- Strain, rice the potatoes add butter, heavy cream & olive oil, combine well
- Salt & pepper to taste
- Peel asparagus and cut into 4 inch pieces
- Sautee in olive oil using a very hot pan
- Fry the quail egg sunny side up in a Teflon pan
TO PLATE
- A spoon of potato puree, 3 pieces sautéed asparagus, one quail egg and spoon of veal stock reduction.
