Yields
4 servings
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ingredients
Mousseline
1
egg yolk
2
Tbsp Sake
¼
cup yuzu juice
½
cup clarified butter
¼
cup heavy cream, whipped to soft peaks
2
Tbsp frozen yuzu peel, chopped
Ragout
1
cup green asparagus, cleaned and blanched
1
cup white asparagus, cleaned, peeled and blanched
¼
cup pearl onions, blanched and peeled
½
cup baby carrots, cleaned, peeled and blanched
½
cup baby turnips, cleaned, peeled and blanched
½
cup green beans, trimmed and blanched
2
Tbsp butter
⅓
cup vegetable stock
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directions
Step 1
Combine egg yolk, sake, and yuzu juice in a heat proof bowl or the top of a double boiler and set over barely simmering water. Using a whisk, beat until pale, light and thick, for about 3 minutes. Whisking constantly, slowly drizzle in clarified butter until mixture is thick. Fold in yuzu peel and whipped cream.
Step 2
Add butter and olive oil to a large fry pan over medium heat. Saute vegetables for 2 minutes and add vegetable stock. Continue to cook until vegetables are heated through and nicely glazed. Season with salt and freshly ground white pepper.
Step 3
Divide vegetables among 4 large bowls and top with yuzu mousseline. Serve immediately.