Entree: Germany – Saxony – Leipziger Allerlei (A classic Saxon spring medley of young vegetables gently sauced, traditionally finished with a creamy liaison and often with crayfish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 26 min

Total 41 min

Ingredients

- 8 oz (225 g) fresh or thawed green peas
- 6 oz (170 g) white asparagus tips, trimmed and cut into 1-inch pieces (green asparagus may be used)
- 6 oz (170 g) young carrots, sliced on the bias
- 6 oz (170 g) cauliflower florets, small
- 4 oz (115 g) morels, rehydrated, or small button mushrooms, halved
- 6 oz (170 g) cooked crayfish tails or cooked shrimp
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or sunflower)
- 1 cup (240 ml) chicken or vegetable stock
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tbsp (8 g) all-purpose flour
- 2 egg yolks, approx. 1 oz (30 g) total
- 2 tbsp (30 ml) heavy cream
- Salt and white pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Bring three separate pots of salted water to a gentle boil. Blanche the peas 1–2 minutes, drain and shock in ice water to preserve color. Blanche the asparagus pieces 1–3 minutes depending on thickness, the carrots 2–3 minutes, and the cauliflower 2–3 minutes; drain each and keep warm or chilled briefly to stop cooking.
2. In a large sauté pan, heat the oil and 1 tbsp (14 g) butter over medium heat. Sauté the rehydrated morels or mushrooms until lightly browned, about 3–4 minutes; remove and set aside.
3. In the same pan add the remaining 1 tbsp (14 g) butter, stir in the flour and cook 1 minute to form a light roux. Gradually whisk in the stock and white wine, simmer until slightly thickened, about 3–4 minutes.
4. Reduce heat to very low. In a small bowl whisk together the egg yolks and heavy cream. Temper the yolk mixture by whisking in 2–3 tbsp (30–45 ml) hot sauce, then stir the tempered yolk mixture into the pan off direct heat to form a smooth, glossy liaison. Season with salt and white pepper.
5. Return the mushrooms to the sauce, add the blanched vegetables and the cooked crayfish tails; gently toss to coat and warm through for 1–2 minutes without boiling.
6. Adjust seasoning, sprinkle with chopped parsley and serve immediately while warm as a light, elegant entrée.