Tomato Lemongrass Consommé | Poached Quail Egg |Green Asparagus
Ingredients | Consommé
500g tomato on the vine
500g cherry tomato
500g beet tomato
1liter tomato juice
200g shopped onion
200g carrots
100g celery
200g leek
20g garlic
60g fresh ginger
3 lime leave
3 lemon grass
Salt and pepper
Ingredients | Garnish
3 poached quail egg per portion
3 asparagus tips per portion
Chervil
Method | Lemongrass Consommé
Cut the 3 types of tomatoes generously and put them in a bowl. Add all the other ingredients and blend it through a bar blender. Use a big sieve, put a strain towel inside and then strain the blended soup. Put everything as it is inside the fridge for 24 hours.
The next day you will have a clear tomato lemongrass consommé. Fill it into a cooking put and reduce it by ½ whilst only adding some sugar and salt.
For the quail eggs use a casserole and put some water inside and 50ml of white wine vinegar. Bring it to the boil and put it on the side of the stove to keep it hot. Whisk the water until it is moving and then slowly put the quail’s eggs inside. Leave them inside for around 1.30 minutes. The egg yolk has to be soft.
Afterwards blanche the asparagus until it is medium soft and cut it in half. Then serve the dish like shown on the picture.