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Asparagous rissolee with truffle puree

 
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Restaurant: De Snippe

Chef: Luc Huysentruyt

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4/ 5 - 15 votes - 278,165 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Asparagous rissolee with truffle puree Asparagous rissolee rissolee with with truffle truffle puree puree
Recommended wine with the dish:
Sancerre rose
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
Cooking Recipe Ingredients
  • 12 nice white asparagus
  • 0.5 gallons water
  • Salt, pepper, nutmeg
  • ½ celeriac
  • 1 large potato
  • 0.88 oz. butter
  • 2 potatoes, violet-coloured (Chinese truffles)
  • 1 tsp. passe-pierres
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Peel the white asparagus and put them in salted water.
  2. Prepare a celery puree, to which you add truffle pieces.
  3. Clarify the puree with some fowl or meat fond.
  4. Season with salt, pepper, and nutmeg.
  5. Put the asparagus into butter, in order to obtain a nice gold-brown colour.
  6. Place them on the puree, garnishing with the potatoes angels' hair and passe-pierres.
Restaurant
Name:
De Snippe
Phone:
+ (32)50 62 81 62
Website:
www.desnippe.be
Address:
"De Wielingen, 5"
City:
Knokke-Heist
Country:
Be
Overview:
"After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his new bistro in Knokke, the "De Snippe". Having a solid serenity (more than 40 years of experience, chef, President of the "Disciples d’Escoffier") and spectacular years of success, Luc Huysentruyt elaborates each day a very subtle cuisine. He sticks to the culinary Flamand tradition and listens to the wishes of his contemporaries."
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