Mousse of White Asparagus with Pearls of Salmon Caviar


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This mousse will keep perfectly well in a refrigerator for up to 2 days.


  • 900 g/2 lb white asparagus
  • 4 leaves gelatine
  • 1 tbsp dry sherry
  • 150 ml/¼ pint double cream
  • 1 egg white
  • Pinch of sugar
  • ¼ head frizzy lettuce
  • 50 g/2 oz salmon caviar


    Peel and trim the asparagus and poach in salted water until cooked, then refresh in iced water and drain. Save the tips of 15 stalks, cutting them to about 4 cm/½ inches long. Chop up the rest of the asparagus and purée in a blender or food processor until smooth. Rub this mixture through a sieve into a bowl. Soak the leaves of gelatine in cold water to cover until soft and then melt them in the sherry over a low heat. While the gelatine is still warm, mix it into the asparagus, making sure that it is well incorporated. Place the bowl of mixture in a bowl of iced water, stirring occasionally until it starts to set. Half whip the cream and whisk the egg white with a pinch of sugar until stiff. Gently fold the cream followed by the egg white into the asparagus purée, then leave to set in the refrigerator for at least an hour.

    To make the sauce, mix together the yoghurt and the cream, add the lemon juice and season to taste with a little sugar.