John Myers
Contents
show
Ingredients
Asparagus with hollandaise sauce:
- 340 g 500 g asparagus / peeled
- 1 tsp Salt
- 1 tsp Sugar
- 1 Sting Butter
- 1 piece Lemon
- 100 g Hollandaise sauce casual
- 7,5 g ½ cream cheese with fine herbs
- 4 tbsp Finely chopped parsley
Mini crispy schnitzel:
- 100 g 2 mini crispy schnitzel frozen
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Triplets: (Small, waxy potatoes!)
- 250 g 350 g Potatoes (triplets) / 10 pieces / peeled
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lemon
- 2 piece Large radishes
Instructions
Asparagus with hollandaise sauce:
- Peel the asparagus, cut off the wooden ends, cook in salted water (1 teaspoon), salt with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for approx. 7 - 8 al dente and remove. Wash the parsley, shake dry, cut into small pieces and casually stir into the hollandaise sauce with the cream cheese (½ packet / 7.5 g) and heat gently. Not cook !
Mini crispy schnitzel:
- Fry the frozen mini crispy schnitzel in a pan with sunflower oil for about 3 minutes on both sides, season with coarse sea salt from the mill (1 big pinch each) and remove.
Triplets: (Small, waxy potatoes!)
- Peel and wash triplets in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon / for the beautiful yellow color!) And whole caraway (1 teaspoon / for the piquant taste!) Cook for about 20 minutes and cook through drain a kitchen sieve. To serve, season with coarse sea salt from the mill (2 big pinches).
Serve:
- Serve asparagus with hollandaise sauce, mini crispy schnitzel and triplets, each garnished with a radish and a slice of lemon.
