Asparagus and Salmon Roe with Egg Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon soy sauce
- sea salt
- 4 egg yolks
- vegetable oil for deep-frying
PreparationMake Egg Sauce: 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix. 2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go. Yield: 3/4 cup (150 ml). Make Asparagus: 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half. 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top. Nobu: The Cookbook Kodansha International
PreparationMake Egg Sauce: 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix. 2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go. Yield: 3/4 cup (150 ml). Make Asparagus: 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half. 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top. Nobu: The Cookbook Kodansha International
