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Asparagus, Potato Roses, Prague Ham and Hollandaise Sauce

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 504 kcal

Ingredients
 

For the hollandaise sauce:

  • 0,5 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Butter
  • 100 g Butter
  • 2 tsp Asparagus stock
  • 3 tsp Riesling
  • 2 Organic egg yolks
  • 1 tsp Lime juice, freshly squeezed
  • Salt and pepper from the mill
  • Sugar

For the potato flower:

  • 3 Potatoes
  • Salt and pepper from the mill
  • Brush oil

Also:

  • 2 Sch. Prague ham
  • 2 tbsp Garden cress

Instructions
 

  • Wash, peel and cut the potatoes into very thin slices. Place each “potato rose petal” on top of the other. Roll up the "rose petals" and put them in a baking dish lined with paper muffin liners. Model a rose and bake in the oven at 180 ° for about 30-35 minutes.
  • Melt the butter over medium heat and let it cool down a bit.
  • In a metal bowl, add the egg yolks, asparagus stock and wine. Beat vigorously with the whisk. Then whip over a hot water bath (not boiling water - the egg mixture must not boil), remove from the stove and stir in the liquid butter first drop by drop, then in a thin stream until a creamy sauce is formed. Season to taste with salt, pepper, sugar and lemon juice.
  • Wash the asparagus thoroughly before peeling. Asparagus stick approx. 1.5 cm. Peel below the "head" to the end of the rod (always from the head to the end of the cut) and cut off the woody ends generously.
  • Meanwhile, - bring plenty of water with salt, sugar, butter and lemon juice to a boil in a saucepan. Pickle the asparagus. Cook in a closed saucepan over a low heat for approx. 20 minutes from the start.
  • Place the warm asparagus on two plates, decorate with potato rose, ham and garden cress. Pour the hollandaise sauce over the asparagus.

Nutrition

Serving: 100gCalories: 504kcalCarbohydrates: 6.6gProtein: 0.5gFat: 52.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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