3 large cooked asparagus, chopped
1 tablespoon of flavorless white gelatin
2 tablespoons of water
1 tablespoon of dry white wine
100g of thin salmon or fish fillets
1/3 cup of fresh heavy cream
Salt and black pepper to taste
1/2 tablespoon of lemon juice
For the sauce
2 tablespoons of finely chopped white onion (only the white part)
4 tablespoons of vinegar
4 tablespoons of cold butter, cut into small pieces
1 cup of fresh heavy cream
2 tablespoons of natural yogurt
3 large cooked asparagus, chopped
1 tablespoon of flavorless white gelatin
2 tablespoons of water
1 tablespoon of dry white wine
100g of thin salmon or fish fillets
1/3 cup of fresh heavy cream
Salt and black pepper to taste
1/2 tablespoon of lemon juice
For the sauce
2 tablespoons of finely chopped white onion (only the white part)
4 tablespoons of vinegar
4 tablespoons of cold butter, cut into small pieces
1 cup of fresh heavy cream
2 tablespoons of natural yogurt
Remove the asparagus leaves and, with a spoon, remove all the pulp from each leaf
Remove the fibrous part from the bottom and chop into small pieces
Mix with the pulp removed from the leaves
In a saucepan, dissolve the gelatin with water and wine in a bain-marie
Remove from the heat
Pulse the asparagus pulp in a processor or, gradually, in a blender
Add the dissolved gelatin and mix
Furnish four small molds with capacity for 1/2 cup with salmon fillets, leaving some beyond the edge
Gently beat the heavy cream until it thickens
Mix with the asparagus paste
Season with salt, pepper, and lemon juice
Divide among the molds and cover the remaining fish pieces on top
Cover with plastic film
Refrigerate for about 3 hours, until firm
For the sauce: Simmer the white onion with vinegar until the liquid evaporates almost completely
On low heat, add a piece of butter at a time, beating with a wooden spoon or whisk, until incorporated
Add another piece when the butter is well dissolved in the sauce
Join the heavy cream and remove from the heat
Let it cool slightly
Add the yogurt and season with salt and pepper
Mix
When serving, unmold the mousses into individual plates and, on the side, place the sauce
Dish out 4 portions
Obs.: If desired, garnish with cooked zucchini and bell peppers.
