Morel asparagus cream sauce with poached egg
The cuisine at ADLER Lodge Ritten focuses on natural, high-quality and regionally grown ingredients. Together, the team has developed new healthy, sustainable and tasty dishes. One of them: the vegetarian morel asparagus cream sauce.
Ingredients
Sauce
- 8 Sharp morel
- 40 gram Scallions
- 4 Asparagus
- 300 gram Cream
- 30 ml Cognac
- Spices (salt, pepper, nutmeg)
- Croutons
Poached egg
- 1 Egg white
- 1 Egg yolk
- 1 tsp sweet mustard
- Salt, pepper
Instructions
Sauce
- Cut shallots into small cubes and sauté lightly in a little olive oil. Cut the sharp morel into even slices, cut the asparagus likewise into not too thin slices.
- Add everything to the shallot and sauté. Douse with cognac and then pour in cream and boil down until the desired thickness is obtained. Season everything well.
- Cut croutons into small cubes, season and mix with a little olive oil. Then bake in the oven at 120 °C until golden brown.
Poached egg
- Separate the egg, beat the egg white until stiff and fill halfway in the mold lined with cling film, insert the yolk in the middle and fill again with beaten egg white. Close the whole well and put in the oven at 95 °C for about 4 min. Then it can be rolled in herbs as desired.