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Using the freshest ingredients and a variety of cultural and seasonal influences, Jacques Reymond creates a new style of summer cuisine. Feuillete of White Asparagus with Morels and zest of Orange
Wash (1 yolk and tsp water) packet puff pastry or make your own (3 pieces per serve) 1 tbsp good port 5-6 morels per serve 1 bunch very good white asparagus (approx. 9 tips per serve) 100ml cream salt, freshly ground pepper zest of orange (the zest of 2 oranges per serve) 1 tsp red wine vinegar 30g sugar 100ml orange juice
1. Brush with the egg wash and then with a sharp knife carefully cut thin criss-cross patterns into the tops for a decorative affect. Put the pastry on a baking tray and place in a 180'C oven until browned.
2. Cut approximately 1 inch from the base of the asparagus stalks and then thinly peel away the outer skin of the asparagus. The stalks are extremely fragile so take great care in doing this.
3. Place the port in a saucepan and reduce on the stove, watching for the bubbles to become smaller and smaller. When the bubbles are tiny, the reduction is complete - the port should now just glaze the bottom of the pan.
4. Place the morels in the port and coat them well as it is very important that they absorb the port reduction. Add 100ml of cream to the pot, season with salt and pepper and place on the stove on a very low flame for five minutes.
5. Bring a large pot of salted water to the boil and blanch the asparagus for one minute. Refreshwith iced water and cut the asparagus into finger sized lengths. 6. Remove the zest from the oranges ensuring that none of the white part remains. Cut thezest into a very thin julienne and blanch in cold water. Rinse in cold water and repeat the procedure.
7. Place the 30g sugar in a small frying pan and make a dry blond caramel. Do not add water, ke keep an eye on e pan moving it up and down across the stove periodically whilst dry caramalising.
8. Deglaze with 1 tsp red wine venegar and reduce the mixture right down to a point where the bubbles are very small. 9. Add 100ml of orange juice, then add the zest and replace on the stove allowing it to glaze.
10. Quickly toss the asparagus tips in the cream mixture and set aside. 11. Remove the feuillete from the oven but DO NOT ALLOW TO COOL. The pastry must be worked immediately.
PRESENTATION: 12. Cut the pastry sections in the join and fill with the asparagus pieces (approx. 3 per feuillete). Place on large white serving plates and spoon the sauce around. Place amorel in between each feuillete and add the glazed orange zest. Garnish with continental parsley.
DISCUSSION:
At the restaurant, Jacques makes the puff pastry to order - "so that we have fresh and crispy pastry all the time". It is important to use white asparagus in this recipe. Jacques says that the flavour is considerably different from the green variety - "White asparagus has a touch of bitterness to it, the flavour asparagus should have." Make up your own puff pastry just prior to use in this recipe, or if pressed for time, use packaged pastry. Cut the pastry into three small pieces per serve, making sure tha the edges are cut completely straight or the feuillete will not rise properly.
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