Stolking asparagus

Art Culinaire, Spring, 2003

Directions

Chardonnay Select

F. Wieninger

Stammersdorf Vienna 1998

For the asparagus: Bring a large saucepan of salted water to a boil. Blanch the asparagus tips until just tender. Shock in ice water and drain. Keep cool.

For the kohlrabi: Bring a large saucepan of salted water to a boil. Cook the kohlrabi until tender. Shock in ice water and drain thoroughly. Place the kohlrabi into a juicer and extract the liquid. Strain through a fine mesh sieve and reserve the kohlrabi liquid. Skim the foam off the liquid. In a large saucepan, melt the butter. Add the shallots and garlic and saute until translucent. Season with salt and pepper. Deglaze with the white wine; reduce slightly and add the kohlrabi liquid. Place the mixture in a blender and puree until smooth. Strain through a fine mesh sieve into a saucepan and keep warm.

For the asparagus sauce: In a saute pan, melt the butter. Add the shallots and garlic and saute until translucent. Add the asparagus stems and cook slightly. Season with salt and pepper. Deglaze with the white wine and reduce by half. Add the vegetable stock, bay leaf, and thyme and simmer gently until the asparagus is tender. Place the mixture in a blender and puree until smooth. Strain through a fine mesh sieve into a saucepan and keep warm. Reserve three tablespoons of the sauce to finish the dish.

For the porcini mushrooms: In a saute pan, heat the olive oil. Add the garlic and thyme and saute until tender. Add the porcini mushrooms and season with salt and pepper. Saute the mushrooms until tender; and the butter and toss to coat.

For the halibut filets: Preheat the oven to 350 degrees. Season both sides of the filets with salt and pepper. Press one side of each of the filets into the chopped almonds. In a saute pan, add the canola oil. Add the filets, almond-coated side down, and saute until the almonds are golden brown. Turn the filets over in the pan and place in the oven to finish, about six minutes. Place the saute pan back on the heat and add the butter. Baste the filets with the melted butter. Slice the filets in half horizontally.

To finish the dish: In a saute pan, add the butter and reserved asparagus sauce. Add the asparagus tips and toss with the sauce until just warmed through. Season with salt and pepper.

To serve: Spoon a portion of the kohlrabi liquid onto the center of a plate. Place the bottom half of the filet on top of the liquid. Place the almond crusted top of the filet on top of the bottom half of the filet at an angle. Arrange the asparagus tips and sauteed porcini mushrooms around the filets. Spoon the remaining asparagus sauce around the dish.

Chardonnay Select F. Wieninger Stammersdorf Vienna 1998

Calves' Head Terrine with Asparagus and Parsley Jus

(serves 10)

Maria Lohninger

ingredients

For the calves' head:
1/2 pound calves' head cheeks, rinsed
1/2 pound calves' head fat, rinsed
3/4 pound calves' tongue, rinsed
2 carrots
2 leeks
1 sprig parsley
2 tablespoons white peppercorns
Kosher salt to taste

For the terrine:
Reserved meat, fat, and tongue, diced
2 tablespoons Dijon mustard
1/4 cup white Champagne vinegar
1 small carrot, peeled, finely
minced and blanched
1 small leek, trimmed, finely
minced ad blanched
1/2 small celeriac, peeled, finely
minced and blanched
1 tablespoon finely minced marjoram
1 tablespoon finely minced thyme
2 egg whites
7 1/2 ounces whole veal eye loin,
sliced in half lengthwise
1 pound caul fat, cut in half, cleaned,
rinsed, and dried
4 tablespoons vegetable oil
Fine sea salt and peper to taste

For the veal mousse:
5 1/4 ounces veal top round, diced
1 small egg white
5 1/4 ounces heavy creem
Fine sea salt and white pepper to taste

For the parsley jus:
2 tablespoons vegetable oil
1 bunch curly parsley
1 teaspoon heoney
Water as needed
1/4 cup chicken stock
1 tablespoon unsalted butter
30 asparagus, peeled,
trimed, and blanced
Salt and pepper to taste

For the veal sauce:
2 tablespoons unsalted butter
4 ounces veal top round, diced
1 small leek, white part only, finely diced
1 small carrot, peeled and finely diced
1 small rib celery, finely diced
1 small onion, peeled and finely diced
1/2 cup white wine
2 cups veal stock
1 bay leaf
1 sprig lemon thyme
1 teaspoon black pepercorns
Salt, pepper, and grond nutmeg to taste

For the chanterelle mushrooms:
1 teaspoon unsalted butter
1 shallot, peeled and diced
1/2 cup chanterelie mushrooms,
cleaned and trmmed
1/2 tablespoon lemon juice
1/2 tablespoon tomato water
2 tablespoons reserved veal sauce
1 clove garlic, peeled
Fine sea salt and white pepper to taste

For the garnish:
Micro chives minced

* Available through The Chef's Garden at (800) 289-4644