- 500 g English asparagus, washed and cut into 4
- 500 g cold mashed potato, no milk or butter
- salt and freshly ground black pepper, freshly milled
- 1 small leek, trimmed, washed chopped and cooked in a little butter or oil
- ½ cooked cabbage, savoy is the best for this I think
- 1 egg yolk
- 2 tbsp vegetable oil
- 2 tbsp white wine vinegar
- 100 ml dry white wine
- salt and freshly ground black pepper
- 100 ml whipping cream
- 75 g cold butter
- Mix well the cold potato, cabbage, leek and egg yolk.
- Add salt and pepper; the mixture should be quite dry and firm.
- Mould into 4 cakes do not make them too thin, or it's difficult to turn them over when cooking.
- Next, put the vinegar, white wine, and salt and pepper into a saucepan and bring to a boil; Cook down until you have about 2-3 Tablespoons left.
- Pop in the cream and bring to a boil. Again cook until the sauce starts to thicken.
- Remove from the heat and add the butter in small cubes whisking all the time.
- The sauce will thicken naturally.
- Check the seasoning and adjust if needed. Keep warm and covered.
- Remember, this sauce is almost like a seasoning, so you only need a small amount.
- Place a saucepan of cold water on the stove, season well with salt, and bring to a boil.
- Heat the veg oil in a frying pan carefully, lay in the 4 bubbles, cook nice and slowly until golden and then flip over with a fish slice or palette knife. Cook for a further 5-6 minutes. Keep warm.
- Finally, cook the asparagus in the now boiling water for no more than 4 minutes, drain well.
- Place the bubbles in the centre of a large plate, top with the asparagus and drizzle over a little of the sauce.
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