Asparagus mousse with North Sea crabs & wild herbs – spring recipe for gourmets
When tender white asparagus meets fresh North Sea crab and aromatic wild herbs, simple ingredients become a culinary delight. This sophisticated spring appetizer combines regional produce in an elegant and light dish, perfect for special occasions or a festive menu. The creamy asparagus mousse on a fluffy potato sponge cake harmonizes beautifully with the freshness of the herbs and the delicate flavor of the crab – a recipe that not only delights the eye but also tastes amazing. Ideal for connoisseurs who love seasonal cuisine with a modern twist.
Ingredients for 6 – 8 people
For the potato sponge cake
350 g boiled Linda potatoes
2 egg whites, 2 egg yolks, 10 g baking powder
60 g melted butter
salt, pepper, lemon oil
For the asparagus mousse
300 g peeled white asparagus
150 g milk, 3 sheets of gelatin
150 g cream, sea salt, lemon juice
For the jelly
200 g chicken broth
Sea salt, 1 sheet of gelatin
For the herbal cream
1 bunch each of dill, tarragon and flat-leaf parsley
50 g water, 100 g quark, sea salt
For the wild herbs with crab
Sorrel, watercress, chervil, tarragon,
Dill, nettle, garlic mustard, ground elder,
Lesser celandine, dandelion, wild chervil, etc.
900 g fresh North Sea crabs
For the asparagus
1 peeled asparagus per person
butter, sea salt
How to prepare
For the potato sponge, beat the egg whites with a pinch of salt until stiff. Press the still-warm potatoes through a ricer into a bowl. The potatoes should be at least 320 g. Add the melted butter, baking powder, and egg yolk. Season the mixture with salt, pepper, and a drizzle of lemon oil, and mix well. Fold in the stiffly beaten egg whites.
Place the potato dough on a deep baking sheet. Spread the dough with a spatula to a depth of 1 cm. Bake at 200°C for approximately 15 minutes. Remove the baked dough from the baking sheet. Line the baking sheet with cling film and place the potato base back on it.
For the asparagus mousse, cut the asparagus into 1 cm thin pieces and place it in a saucepan with the milk. Bring to a boil on the stovetop. Cover and simmer for 15 minutes until soft. Place the asparagus in a sieve and collect the asparagus milk. Soak the gelatin leaves in cold water. Place the cooked asparagus in a blender and purée with 50 g of the asparagus milk until very fine. Transfer the asparagus purée to a metal bowl and add the squeezed gelatin. Lightly salt the purée and season with a little lemon juice. Place the purée in the metal bowl in a second bowl of cold water.
For the jelly, Soak the gelatin leaves in cold water. Heat the broth and season with salt. Add the squeezed gelatin. Cool the broth to room temperature, then carefully pour it onto the firm asparagus mousse and refrigerate overnight.
For the herbal cream, Pluck the herbs from the stems and blanch for 2 seconds. Blend with the water in a blender until smooth. Blend with the quark until smooth and creamy. Lightly salt.
For the wild herbs, clean, wash, and spin dry the herbs. Shell the fresh North Sea crabs and leave them unpeeled.
Cut the asparagus spears into 3 pieces and sauté them in a pan with butter and salt. Cover and cook over very low heat for about 8 minutes.
Serving
Remove the mousse from the mold and cut into 10 x 4 cm pieces. Place on a plate. Spread the herb cream evenly next to it and top with 3 tablespoons of the shrimp. Place 3 pieces of lukewarm asparagus between the pieces. Cover with the mixed wild herbs to create a "meadow" effect.
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