Paprika Sabayon – Sabayon Au Poivron Rouge

An asparagus recipe for gourmets:

Cut the peppers in half lengthwise and remove the stem, seeds and whitish ribs. Roughly chop the bell pepper halves, place in a small saucepan with the stock and thyme and gently simmer for fifteen minutes.

Blend the contents of the pot in a hand blender for one minute. Strain the puree through a fine-mesh strainer into a small, clean saucepan and cool.

Fold in the egg yolks. Place the saucepan in the water bath and whip the sauce until creamy. Add the butter one piece at a time, season the sabayon with salt and freshly ground pepper to taste and serve on the spot.

Michel Roux recommends this spicy sauce with poached eggs on pilaf long grain rice or with cauliflower and asparagus spears. It is no less delicious with grilled fish, especially salmon escalopes.

Tip: The vegetable stock indicated in the recipe can be replaced by poultry or fish stock, depending on what the sauce is served with.

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