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Tower of green couscous, tartar of smoked salmon and foam of asparagus

Cooking Time

40 mins

Serving Suggestion

4 people

Difficulty

Allergy information

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Tags

Dinner

How to make Tower of green couscous, tartar of smoked salmon and foam of asparagus

1

Heat up the chicken stock and add it to the couscous, let it soak up all of the moisture for a few minutes and mix in BELOLIVE┬« olive oil. Let it cool before adding in the puree of green herbs. Season with salt, pepper and some basil oil. 

2

Cook the peeled asparagus in salted water for 3 to 4 minutes and then discard the water. Mash the boiled asparagus and mix it with the cream and season. Fill a siphon bottle with the asparagus and let it cool down.

3

Cut out circles from the Focaccia Classica and fry briefly in a little bit of BELOLIVE® Olive Oil. Use this as a base for the tower. Add a layer of couscous to the plate, then add the salmon. Using the siphon, bottle apply a generous portion of asparagus foam and garnish with a few sprigs of dill and a drizzle of basil oil.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

100g Couscous
125ml chicken stock
2 tablespoons puree of green herbs (chervil, basil, chives, mint)
1 tbsp basil oil
200g smoked salmon tartare cut
200g white asparagus
1 dl cream

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