Fennel and Asparagus 'Tar-tar' with a Fennel Cloud

A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.

Vegetables Fennel Asparagus Sophisticated Molecular Gastronomy

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

70.8g

per serving

141.6 g total

Fat

26.4g

per serving

52.8 g total

Protein

20.3g

per serving

40.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Vitamin C powder

leaf

soaked in cold water

Dairy

Butter

Fruits

Lemon Juice

to taste

0.5

piece

Lemon

juice only

Liquids

320

Fennel Juice

strained

tsp

Pernod

tbsp

Beef Stock

NutsSeeds

pinch

Salt

Fennel Pollen

optional garnish

tbsp

Tarragon

chopped

OilsFats

Olive Oil

a little

Other

Albumin Powder

Vegetables

piece

Fennel Bulbs

juiced

spear

White Asparagus

peeled and sliced

spear

Green Asparagus

sliced

0.5

piece

Fennel Bulb

grated

spear

Green Asparagus

peeled

bunch

Watercress

to garnish

Method

Mix the fennel bulbs juice, ascorbic acid, sugar, and salt together.

Dissolve the caster sugar in 100ml of water in a pan then melt the gelatine leaf into it.

Whisk 320ml of fennel juice and albumin powder together then whip in a mixer until tripled in volume.

Slow the mixer and gradually add the warm sugar and gelatine solution until stiff peaks form.

Whisk in the Pernod, spread into a lined dish, sprinkle with fennel pollen, and freeze for 6 hours.

Combine the white and green asparagus spears with olive oil, lemon juice, grated fennel, tarragon, salt, and pepper.

Fry the remaining green asparagus spears in butter until nearly cooked.

Deglaze the pan with lemon juice and beef stock then cook for 2 minutes.

Plate the warm asparagus and the tartare then top with a scoop of the frozen fennel cloud and watercress.