John Myers
Contents
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Ingredients
Asparagus:
- 650 g Asparagus
- 1,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Triplets:
- 300 g Triplets (very small potatoes / 14 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
Smoked salmon:
- 100 g Smoked salmon
Spicy shrimp yogurt sauce:
- 120 g Shrimp
- 1 tsp Sunflower oil
- 1 Greek style yogurt 150 g
- 4 tsp Cream horseradish (glass)
- 1 tbsp 8 herbs frozen food from iglo
- 1 pinch Sugar
- 1 powerful splash Lemon juice
Serve:
- 2 Small stalks of Maggi herb
- 2 Stalks of dill
- Coarse sea salt from the mill
Instructions
Asparagus:
- Peel the asparagus with the peeler, cut off the ends and cook in 5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 15 minutes until al dente, remove and keep warm in the oven at 50 ° C until serving.
Triplets:
- Peel the triplets, cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Smoked salmon:
- Carefully roll up the salmon slices and place them on the plates.
Spicy shrimp yogurt sauce:
- Fry the prawns in a small pot with sunflower oil (1 teaspoon) for a few minutes. Add the yogurt (150 g) and season with cream horseradish (4 teaspoons), 8 frozen herbs (1 tbsp), sugar (1 pinch) and lemon juice (1 strong splash) and slowly simmer / reduce. Stir it every now and then. The sauce should then have a creamy substance.
Serve:
- Serve asparagus with triplets, smoked salmon and a spicy shrimp yogurt sauce, garnished with Maggi cabbage and dill. Serve with coarse sea salt from the mill.
