Potato quenelles served with an asparagus puree

Potato quenelles served with an asparagus puree

Ingredients

  • 1 large egg

  • 250 g potatoes, peeled, cooked and mash

  • 120 g (1 cup) cake flour

  • Salt and freshly ground black pepper, to taste

  • Pinch of ground nutmeg

  • 80 g butter, browned

  • 100 g breadcrumbs

  • 45 ml (3 tbsp) Parmesan, grated

  • 250 g asparagus purée, to serve

Directions

  1. For the quenelles, beat the egg and stir into the potatoes.

  2. Add the flour to make a firm paste.

  3. Season and sprinkle with the nutmeg and shape into small logs.

  4. Boil enough salted water to cook the quenelles and poach for about 5 minutes.

  5. Drain and set aside.

  6. Brown the butter and add the breadcrumbs and fry lightly.

  7. Place the quenelles into a baking dish and pour over the butter mixture, sprinkle with the Parmesan and bake until browned.

  8. In plenty of salted boiling water, boil the asparagus until just soft.

  9. Puree.

  10. To serve, brush the asparagus onto the serving plate and sit the quenelles over.