Alta cocina con espárragos y conejo: técnica, sabor y estética en un solo plato

Hoy preparamos una crema templada de espárragos blancos, servida con judías verdes y unos falsos ñoquis hechos con conejo.

Una receta elegante y técnica, donde cada elemento se trata con precisión:

✔ Crema fina de espárragos blancos.
✔ Judías verdes cortadas en juliana, cocidas y refrescadas para mantener color y textura.
✔ Ñoquis artesanos de conejo, escalfados y aromatizados

Todo montado en un plato hondo, y servido al momento con la crema templada en jarra.
Una receta para sorprender en cualquier ocasión especial.

🍅🍴 INGREDIENTES
1 Espárragos blancos (manojo)
50 gr Mantequilla
1 c.c. Sal y Azúcar
100 ml Nata líquida
60 gr Puerro picado
60 gr Cebolla picada
600 ml Agua mineral
1 c.s. Copos de patata
150 gr Lomos de conejo limpios
100 ml Nata líquida
50 gr Clara de huevo
1 c.c. Sal y especies
1 l Caldo de ave o de verduras
150 gr Judias verdes
1 bouquet Hierbas aromáticas

🎥 CAPÍTULOS
00:00 Introducción
00:18 Espárragos: Pelar y limpiar
00: 58 Espárrgos: Caldo base
01:36 Espárragos: Cocción
02:20 Espárragos: Crema
03:52 Judías verdes: limpieza y cocción
04:36 “Ñoquis”: Elaboración
05:25 “Ñoquis” Cocción
06:04 Acabado y Finalización

📌 Puedes ver e imprimir la receta en: https://cocinaras.com/esparragos-judias-conejo
📌 Más recetas exclusivas en: https://cocinaras.com
📌 Sígueme en Instagram: https://www.instagram.com/jrfchef/

Rabbit gnocchi? Yes, and I serve them with a warm asparagus cream so smooth you could drink it in a wine glass. Look at this. Let’s start with the asparagus. Peel them. Take a few centimeters below the yolks and peel them with a peeler. Carefully, they’re delicate, they break quickly. We’re going to save these skins. Because we’re going to use them to make the base broth and then boil the asparagus. Apart from peeling the asparagus, we’re going to cut off the bottom a couple of centimeters, which is the woody base, It’s a very hard base that won’t be good for eating. We’ll save that one too, We’ll use it for the broth. We wrap it in a cloth or damp paper and store it in the refrigerator. The next step, as we’ve already discussed, is to make the base broth and then boil the asparagus. In a pot, I added… A slice of lemon and some sprigs of parsley. The lemon gives us a touch of acidity that’s very good for us. And the parsley gives us freshness. Also, Both elements prevent oxidation. No salt. Place it on medium heat, heat, cover it and boil it for 20 minutes, also covered. Once this is done, strain it and you’ll have the basic broth for boiling the asparagus. Good. Now it’s time to boil the asparagus. Put the broth in a shallow pot and add salt, sugar, and a little butter. When the water boils, we add the asparagus. It’s good to do it in a pot that fits them all without them being on top of each other. That way they cook evenly. Then we cover the pot and let it boil for just two minutes. After these two minutes have passed, turn off the heat. Cover again and, with the heat off, let them finish cooking in the hot broth for 15 minutes. Remove them and let them cool. Now, once they’re cold, It’s time to separate the tips from the rest of the asparagus. Come on, finally, Let’s make the cream. The first thing we’re going to do is finely chop the leek and onion. If you enjoy the video, give us a like, subscribe. A small gesture from you means a lot to us. Thank you very much. Put a little butter and a little olive oil in a pot. Add the chopped leek and onion and sauté for a minute, until it becomes translucent. Now add the asparagus pieces. We’ve saved the tips to serve the dish. And you see that I also add… The broth we made from cooking the asparagus. Cover it and let it simmer for 20 minutes over low heat. After the time has passed, turn off the heat and add… A couple of sprigs of parsley. I also added some mashed potato flakes to give it a little binder. Normally, I add chantana, but it’s hard to find chantana at home. Therefore, use what you can, whatever you have. Finally, cream to smooth it out, Adjust the salt and add the aromatics. Once the cream is ready and flavored, it’s time to blend it with the blender, until it’s very smooth. Once it’s ground, we pass it through a sieve, through a sieve or any other sieve you like. With the blender, you’ll get much faster results. It will do much better. But to your liking. At your convenience. Once I’ve put it in the blender, with a rubber spatula. I just blended the remaining cream in the Chinese saucepan. Now it’s time to adjust the salt again, just in case. Let’s cook the beans. The first thing we do is trim the tips, both on top, and below, top and bottom. And with the tips out and using a peeler, we remove the string on the side. As you can see in the video, We’ll make sure they’re clean. Now we split them in half and cut them into thin julienne strips. Meanwhile, we’ve brought some salted water to a boil. When the water boils. We add the chopped beans and let them boil for two minutes, no more. We immediately refresh them with water and ice. This way, the chlorophyll sets and they become a nice color. Let’s go for the gnocchi, in quotes, rabbit. As you can see, I have some rabbit loins well polished of fat, skin, and I’m cutting them into pieces. It has to be very cold, All of this has to be very cold, because now we’re going to grind it. Once it’s broken up, If it’s not cold enough, Cool it down a bit in the freezer. When it’s almost frozen, Put it in a blender. Along with the cream, The egg white and a mixture of salt and pepper. And blend it very finely. Once we’ve ground it, we pass it through a sieve. This is optional. it becomes finer. If you don’t have a sieve, Well, if it’s finely ground, Put the mixture directly into the pastry bag and put it back in the refrigerator until it’s very cold. I’ve put some vegetable broth to heat. If you don’t have any, put water in. Heat it up. Don’t boil it. That’s why I measured the temperature. Once the broth reaches about 90 degrees and over very low heat, very low heat, Let’s add these fake gnocchi. That is, They’re shaped like gnocchi, but they don’t have any potatoes, or flour, or egg yolk. We cut them and put them in there. You see I’ve also added a bouquet of herbs. It’s simply a bouquet of parsley and lemon thyme. Move them around without touching them so they don’t stick together. And after a couple of minutes, they’ll be cooked. Remove them. You can save this broth for a delicious soup. And finally, everything comes to life. In a soup bowl, place the rabbit gnocchi, which we warmed with a little cream to keep them from drying out. On top, the asparagus tips. I used them plain. You can brown them a little to give them a little more color. We also placed a kind of green bean nest. And now, To add floral notes, We’re going to add a petal or some edible flower petals and a little parsley, which, as I said, goes very well with asparagus. We serve the cream in front of the guest. I hope you enjoyed the video. See you next time. Thank you.