Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Allemagne (Germany). Flavors of Switzerland. Total time: 1hr to 2hr. Oven temperature: 180° C (350° F). Preparation time: 20 minutes. Waiting time: About 1 hour. Cooking time: About 30 minutes. Difficulty: Easy. Sommelier: 2000 Sauvignon Lehenhof, Alois Lageder Vineyard, Southern Tyrol.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 1 | Mousse: shallot | |
| — | Mousse: butter | |
| 200 g | Mousse: smoked sturgeon fillet | |
| 2 tbsp. | 30 ml | Mousse: white wine |
| 2 tbsp. | 30 ml | Mousse: Noilly Prat vermouth |
| 100 ml | Mousse: fish stock | |
| 100 g | Mousse: cream | |
| — | Mousse: juice of half a lemon | |
| 4 sheets | Mousse: sheets of gelatin | |
| 2 tbsp. | 30 ml | Mousse: whipped cream |
| — | Mousse: a pinch of salt | |
| 4 | lobsters | |
| — | butter | |
| 10 | asparagus spears | |
| — | salt and sugar | |
| 18 g | Finishing: osietra caviar | |
| 18 g | Finishing: trout caviar | |
| — | Finishing: a few leaves of purslane and curly endives | |
| — | Finishing: dill |
Instructions
- To make the mousse, melt some butter in a pan and sauté the diced shallot. Add half of the sturgeon fillet.
- Add the white wine and Noilly Prat, then the fish stock and reduce. Add the cream and reduce again. Add the juice of half a lemon and salt to taste.
- Remove the sturgeon from the pan and press through a sieve with the liquid. Mix in the gelatin, which has been softened in water, and let cool.
- Fold in the whipped cream.
- Boil the Florida lobster in salted water for 3 minutes and remove from the shells.
- Peel the asparagus and cook with some sugar in salted water for 8-10 minutes until done. Cut the spears in half lengthwise and into 5 cm (2") long pieces.
- Divide the asparagus among 4 metal rings. Chop the remaining sturgeon, combine with the mousse and pour into the rings. Refrigerate for 2 hours.
- Sauté the Florida lobster in butter.
Finishing:
- Remove the chartreuse from the ring and cut in half with a knife.
- Arrange on a plate and garnish with Osietra and trout caviar.
- Lay a lobster tail in front and garnish as desired with purslane leaves, frisée and dill.