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Truffle polenta with asparagus tempura


 
tarragon vinaigrette dressing:

  • 60g tarragon leaves
  • 1 finely chopped shallot
  • 1 teaspoon spicy mustard
  • 80g sherry vinegar
  • 140g olive oil
  • salt and pepper for seasoning

 
polenta:

  • 100g polenta instant cornmeal
  • 100g dry white wine
  • 500g vegetable stock + 50 ml extra
  • 50g olive oil virgin
  • 30g truffle olive
  • salt and pepper for seasoning

 
asparagus tempura :

  • bunch of white asparagus

 
tempura:

  • 150g water
  • 50g ice
  • 50g vodka
  • tempura flour – for crepes batter consistency
  • 1/2 teaspoon salt
  • 1l cold-pressed rapeseed oil

 
Mix dressing ingredients, set aside. Bring vegetable stock to boil with olive oil and wine. Gradually add polenta in small portions. Keep on stirring for about 5 minutes until polenta is smooth. Add salt, pepper and truffle olive. Keep in warm place. Peel away the outer hard layer of asparagus. Mix all the ingredients of tempura batter until it has consistency of crepes batter. Coat asparagus in batter and fry them until golden in oil heated to in 180 C. Stir energetically polenta with a whisk, adding a bit of vegetable stock. Pour portions of warm, liquid polenta on heated plates. Put asparagus tempura on top, sprinkle with dressing and decorate with tarragon leaves.
 
Recipe: Mickey Rotten/ Michał Gniłka; photos: USTA Magazine

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