Asparagus Flan with Crayfish and Quail Fried Egg

For the pudding, mix (puree) the asparagus with the hot stock and brown butter and strain. Now boil up about 400 g of asparagus puree with agar agar, pour into suitable ramekins and allow to cool. Then turn out, cover with foil and heat slowly at 70 °C. Put the crayfish in the boiling court bouillon, let them steep in it for 3 minutes and then remove them. Cut the cooked asparagus into small cubes and toss in a little butter. Set the tips aside for the garnish. Fry the quail eggs to make fried eggs. Place the asparagus pudding in the center of the plate, hollow out the top a bit and fill with the asparagus ragout. Arrange the quail eggs on top. Top with the warm crab tails and asparagus tips and pour the crab sauce over them. For the sauce, coarsely chop the crab carcasses. Cut the shallots, carrots and celery root into cubes and fry everything in clarified butter. Briefly fry the carcasses, stir in some tomato paste and fry again briefly. Now deglaze with some cognac, pour in some Pernod and pour in beef broth and cream (ratio 1:2) so that everything is covered. Let it boil for about 20 minutes. Then strain, reduce the sauce a little more and thicken with some ice-cold butter.

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