To make this autoimmune protocol compliant, skip the step with the egg yolk. It can be substituted for coconut milk, some butter/ghee or just left out completely.
Ingredients:
2 cups of fish stock
4 cups of cut up green asparagus
1/2 cups chopped fresh dill
2 pound of cooked Langoustine or cut up lobster
2 egg yolks
1/2 cup of cold water
1/4 cassava flour
Salt to taste (it really depends on how much salt is in your stock)
Instructions:
1. Bring the fish stock to a boil and add the asparagus. Cook for 4 minutes.
2. Add dill and lobster
3. Bring to a boil.
4. Whisk the water and flour.
5. Remove 1 cup of hot liquid from the the pot.
6. While whisking slowly add the hot liquid to the egg yolks. This is called tempering the egg yolks and prevents them from separating once they are added to the stew.
7. Add the flour/water mix to the stew while stirring and bring it back to a boil.
8. Add the egg yolk mixture to the stew a little at a time while stirring.
9. Add salt if needed.
Ingredients:
2 cups of fish stock
4 cups of cut up green asparagus
1/2 cups chopped fresh dill
2 pound of cooked Langoustine or cut up lobster
2 egg yolks
1/2 cup of cold water
1/4 cassava flour
Salt to taste (it really depends on how much salt is in your stock)
Instructions:
1. Bring the fish stock to a boil and add the asparagus. Cook for 4 minutes.
2. Add dill and lobster
3. Bring to a boil.
4. Whisk the water and flour.
5. Remove 1 cup of hot liquid from the the pot.
6. While whisking slowly add the hot liquid to the egg yolks. This is called tempering the egg yolks and prevents them from separating once they are added to the stew.
7. Add the flour/water mix to the stew while stirring and bring it back to a boil.
8. Add the egg yolk mixture to the stew a little at a time while stirring.
9. Add salt if needed.
