YUKON GOLD MOUSELLINE

Yukon Gold Mouselline with Seared Asparagus, Fried Quail Egg & Veal Stock Reduction by Chef Drew Deckman

Serves 4 people

 INGREDIENTS:

2 lbs. Yukon Gold potatoes, peeled and cut into large cubes

8 oz. non-salted butter

2 oz. extra virgin olive oil

1 cup heavy cream

12 pieces large asparagus

4 quail eggs

Approx. ? cup veal stock reduction

White pepper & sea salt to taste

 METHOD:

• Cook the potatoes until done in salted water
• Strain, rice the potatoes add butter, heavy cream & olive oil, combine well
• Salt & pepper to taste
• Peel asparagus and cut into 4 inch pieces
• Sautee in olive oil using a very hot pan
• Fry the quail egg sunny side up in a Teflon pan

TO PLATE:

A spoon of potato puree, 3 pieces sautéed asparagus, one quail egg and spoon of veal stock reduction.