Ingredients: 4 quail eggs
1 ripe avocado, 1 pinch of Fleur de Sel
150 ml lime juice
1 tbs of crème fraîche or yoghurt, salt and pepper to taste
for the salmon: 4 salmon filets, soya sauce, 100 gr fresh ginger, 1 pinch of sugar, 1 tbs rice vinegar, oil for cooking
for the asparagus: salt, pepper, 1 tbs Mirin (sweet rice vinegar), 1 bunch of asparagus (250 grs), 1-2 tbs sesame oil, 1 tbs sesame seeds, 100 ml water, 1 tbs soya lecithin
1. For the avocado mousse:
Wash and peel the avocado and scoop out the flesh with a spoon, or slice the avocado into segments. Put into a blender flavor with salt and pepper stir in the mayonnaise and crème fraîche or Greek yoghurt.
2. Cook the quail’s eggs for 2 1/2 minutes in a small pan. When time is up place the pan in the sink and run cold water into eggs continuously for 2 minutes.
Gently peel the shells away from the eggs – it may help to have a pot of water next to you do dip the eggs into if you need to clean them of little bits of shell.
3. Prepare marinade for the salmon slices: mix soya sauce, grated ginger, 1 pinch of sugar or honey and the rice vinegar. Let it soak for at least twenty minutes. Then melt butter or heat oil and soaté the salmon filets for 3-to 5 mimutes. Preheat oven auf 60 °C and cook for 15 minutes.
4. For the asparagus: peel them and cut into two, then cook in sesame oil with the pinch of sugar and the 2 tbs of Mirin. Salt and bestrew with sesame seeds.
5. For the lime mousse: mix water and lemon juice together then add soya Lecithin, stir everything well. After 2 minutes incubation the mousse achieves the desired density. Garnish with Nori, watercress and Tobiko. You can flavor the eggs with wasabi on the top.