Matjessuelze with Mustard Soup

Look forward to this fine asparagus recipe:

1. for the brawn, clean and finely dice the celery, shallots and carrots. Sauté vegetables, bay leaf, 2 stalks of dill, mustard seeds and peppercorns in hot oil in a saucepan for 1-2 min. without color. Extinguish with white wine, fill up with fish stock and 500 ml water.

Let it boil once, simmer at lowest heat for 20 min. Soak gelatine in cold water. Pour the stock through a fine sieve into another saucepan, measure 250 ml, heat slightly and season with salt and pepper. Squeeze the gelatine and let it melt. Set aside the rest of the stock (550 ml) for the soup.

2. clean the asparagus spears, peel off the lower third, cut the ends into small pieces. Blanch asparagus spears in boiling salted water for 3-4 min, rinse and drain. Cut asparagus spears, maties and apple into small pieces, if possible on the spot. Cut remaining dill into small pieces.

Mix everything together and season vigorously with salt and freshly ground pepper. Fill into 4 ramekins (a 150 ml capacity) and fill up with the liquid jelly. Leave to cool for at least 6 hours (preferably overnight) with the lid closed.

For the soup, chop the shallots. In a saucepan, sauté them in the hot butter without coloring. Add flour and turmeric and sauté briefly. Fill up with the reserved stock while stirring.

Add milk and whipped cream

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