A delicious dish for two

Take mealtime inspiration from Paul Delrez, owner of one of Brussels’ most desirable restaurants.

By Paul Delrez

Former Top Chef contestant, owner of La Guinguette en Ville and friend of the Village Paul Delrez shares this simple recipe for you to try at home. Known for adding a rock and roll twist to classic dishes, Delrez is sure to delight with this unique, flavoursome recipe.

Asparagus with grey prawns and wheat beer – serves 2

- 1 bunch of firm, fresh asparagus - 200 g peeled grey prawns - 6 eggs - 2 shallots - 2 cloves of garlic - 1 bouquet garni (a bunch of mixed herbs) - 2 fresh tomatoes - 200 g fresh spinach - 400 g Charlotte potatoes - 1 jar of sour cream (Isigny cream) - ¼ cauliflower - Panko breadcrumbs - Chives - 1 lemon - Olive oil - 250 g butter - Espelette pepper - Wheat beer - Limoncello - Salt - Pepper - Nutmeg

Peel the prawns and asparagus

Peel the grey prawns and place in the fridge, saving the skins for the stock. Then, peel the asparagus and set the peel to one side.


Sabayon of peel and wheat beer

Drizzle the olive oil in a large, hot pan and sauté the shallots, garlic and tomatoes. Then, add the prawns and asparagus peel, as well as the bouquet garni and Espelette pepper. Finish by adding the juice of 1 lemon and turning the heat down before adding the wheat beer and ½ litre of water.

Let the stock simmer for 20 minutes, then mix and strain. Leave to rest and set aside for the beer sabayon.

Take 6 eggs and separate the yolks from the whites. Place the whites and two yolks in the fridge for the fried egg that we will be preparing later.

Whisk the remaining 4 egg yolks together. Remove from the heat, add 100 g clarified butter and a drop of Limoncello for a touch of freshness.


Prepare the potatoes

Peel and boil the potatoes in salted water, then drain well. Put them back on the heat until completely dry, then add the sour cream and chopped chives. Season with salt, pepper and nutmeg. Finish by adding a small knob of butter.


Cook the asparagus

Set two cups of raw asparagus aside for the dressing. Immerse the rest of the asparagus in boiling salted water for 10 to 12 minutes. Add two spoonfuls of flour to maintain their beautiful colour.


Spinach coulis

Immerse the spinach in the boiling water with the asparagus and then immediately cool in iced water. Blitz the drained spinach leaves in a blender until smooth.


Fried egg yolks

Gently roll the two cooled egg yolks in flour, egg whites and Panko breadcrumbs. Repeat this a second time to ensure that your fried egg is sealed and won’t split in the deep fryer. Fry the eggs in the deep fryer at 180 °C until the yolks are golden brown. After frying, season with a little salt.


Cauliflower and raw asparagus

Finally, grate the cauliflower and two cups of raw asparagus.


Dressing your plate

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