John Myers
Contents
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Ingredients
Green sauce:
- 100 g 1 packet of herbal mix for frozen green sauce
- 1 hard-boiled egg
- 30 g 1 small onion
- 30 g 1 small pickle
- 1 tsp Garlic powder
- 1 tsp Medium hot mustard
- 1 tsp Light rice vinegar
- 1 tsp Olive oil
- 100 g Sour cream
- 100 g Greek style yogurt
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Sugar
- 2 powerful splashes Lemon juice
Quail eggs:
- 12 piece 1 pack of quail eggs
Jacket potato triplets:
- 400 g Triplets (small, waxy potatoes / 20 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 piece Radishes for garnish
- 2 big pinches Coarse sea salt from the mill
Instructions
Green sauce:
- Let the herb mixture for the green sauce thaw in good time. Boil the egg hard, quench, peel off and finely dice / chop - peel and finely dice the onion. Finely dice the pickles. All ingredients (herb mixture for green sauce, chopped egg, onion cubes, pickled cucumber, 1 teaspoon garlic powder, 1 teaspoon medium hot mustard, 1 teaspoon light rice vinegar, 1 teaspoon olive oil, 100 g sour cream, 100 g Greek style yogurt, 2 big pinches of coarse sea salt the mill, 2 big pinches of colored pepper from the mill, 2 big pinches of sugar and 2 strong dashes of lemon juice) in a bowl and mix well.
Quail eggs:
- Boil the quail eggs hard (cooking time 5 minutes), quench and carefully peel off.
Jacket potato triplets:
- Wash triplets (very small, waxy potatoes / 400 g / 20 pieces), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes, drain and peel off.
Serve:
- Serve the green sauce with quail eggs and jacket potato triplets, garnish with a little raindrops each and season with a big pinch of coarse sea salt.
