500g English asparagus, washed and cut into 4" lengths
500g cold mashed potato, no milk or butter
Salt and freshly milled black pepper
1 small leek, trimmed, washed chopped and cooked in a little butter or oil
About ½ lb cooked cabbage, savoy is the best for this I think
1 egg yolk
2-3 tbsp vegetable oil
2 tbsp white wine vinegar
100mls dry white wine
Pinch salt and pepper
100mls whipping cream
75g cold butter
Mix the cold potato, cabbage, leek and egg yolk together well.
Add salt and pepper, the mixture should be quite dry and firm.
Mould into 4 cakes do not make them too thin or its difficult to turn them over when cooking
Next put the vinegar, white wine, and salt and pepper into a saucepan and bring to the boil, cook down until you have about 2-3 tablespoons left
Pop in the cream and bring to the 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 sauce pan of cold water on the stove and season well with salt and bring to the boil
Heat the veg oil in a frying pan and carefully lay in the 4 bubbles, cook nice and slowly until golden and then flip over with a fish slice or pallette 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