Aspargus burger from Wagyu beef with smoked salmon

Burger, Fisch & Meeresfrüchte, Rind -

Aspargus burger from Wagyu beef with smoked salmon

Ingredients

• 2 Wagyu patties
• 4 brioche slices
• 1 bunch of wasabi rocket (alternatively
traditional rocket)
• 100 g each of white and green asparagus
• 200 g smoked salmon
• 2 egg yolks
• 1 bay leaf
• Juniper berries
• Rosemary
• Peppercorns
• Salt
• 50 ml white wine
• 50 ml vinegar
• 100 g cherry tomatoes
• 150g butter




preparation

Cook a reduction from vinegar, juniper berries, rosemary, salt, pepper and bay leaf. Clarify the butter. Beat the egg yolks with the reduction in a water bath. Then slowly stir in the melted butter.

Fry the brioche slices in butter until golden brown on both sides. Cut the asparagus and tomatoes, fry in a pan and season with salt and pepper. Grill the patties directly on the charcoal grill and leave on the indirect grill zone until medium done.

Top the burger with smoked salmon, rocket and cherry tomatoes as desired.

How to peel asparagus properly: Before grilling, peel the green and white stalks. This is very easy to do by placing the stalks one by one on your wrist after washing them and holding the head with your thumb, index and middle fingers. This way, the stalk won't break when peeling. Then place the blade of the peeler slightly below the head to pull the peeler downwards evenly. Cut off about 1 to 3 cm from the end of the asparagus, or more if the ends are dry, woody and fibrous. Care is required, as unpeeled parts remain fibrous when cooked and can taste bitter.
Green asparagus has a thinner skin and therefore does not need to be peeled or only needs to be peeled in the lower third.

FIRE&FOOD Issue 2-2019


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