John Myers
Contents
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Ingredients
Asparagus:
- 1500 g Asparagus (16 mm diameter)
- 1 tsp Salt
- 1 tsp Sugar
- 1 piece Lemon
- 1 tbsp Butter
Pollack fillet in beer batter:
- 500 g Saithe fillet TK
- 1 Lemon / juice
- Salt
For the beer batter:
- 100 ml Beer (Budweiser)
- 50 ml Water
- 1 Egg + (2 egg whites left over from the hollandaise)
- 2 big pinches of salt
- 1 big pinch of pepper
- 0,5 tbsp Lemon juice
Parsley potatoes:
- 900 g New potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 3 tbsp Chopped / cut parsley
Hollandaise sauce:
- 200 g Butter
- 2 Egg yolk
- 3 tbsp Water
- 0,5 tbsp Lemon juice
- 2 big pinch of salt
- 1 big pinch of sugar
- 1 Pinch of pepper
Serve:
- 4 Lemon wedges
- 4 Stalks of parsley
Instructions
Asparagus:
- Peel the asparagus with the peeler, cook in plenty of water (approx. 5 - 2 liters) with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tablespoon) and lemon (one piece) until al dente (approx. 14-18 minutes), remove and keep warm. If necessary, boil the asparagus water with the asparagus peels and use it for an asparagus soup.
Batter:
- Whisk the egg with the 2 white eggs (2 / rest of the hollandaise). Mix / whisk the beer (100 ml) with the water (50 ml). Put flour (8 tbsp) in a bowl and mix with the beer-water until lump-free. Fold in the whisked egg + egg white and season with salt (2 big pinches), pepper (1 big pinch) and lemon juice (1 tbsp). Let the beer batter rest for about 25 minutes, stirring occasionally.
Pollack fillet:
- Wash the salmon fillets, pat dry with kitchen paper, cut in half and drizzle with lemon juice. Salt both of them, turn in flour, pull through the beer batter, bake / deep-fry in a hot wok with hot oil (approx. 1 - 2 cups) and keep warm in the oven at 50 ° C.
Parsley potatoes:
- Peel the potatoes with the peeler, wash and cook in salted water (1 teaspoon) for about 20 minutes, drain, toss in butter (1 tbsp) and chopped parsley (3 tbsp) in a hot saucepan and keep warm.
Hollandaise sauce:
- Melt the butter (200 g) in a saucepan. Separate eggs (use egg white for beer batter!), Whisk the egg yolk with water (3 tbsp) and lemon juice (½ tbsp) until it thickens a little. Carefully beat / stir in the melted butter little by little under the beaten egg. Season with salt (2 big pinches), sugar (1 big pinch) and pepper (1 pinch).
Serve:
- Serve asparagus with pollack fillet in beer batter, parsley potatoes and hollandaise sauce, garnished with parsley and lemon wedge. In addition, water and a cool white wine are enough.
Nutrition
Serving: 100gCalories: 442kcalCarbohydrates: 2.9gProtein: 0.4gFat: 48.4g
