John Myers
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Oystercatcher Nest Lying on Beach on Hollandaise Sauce with Nordstrander Tuber
The perfect oystercatcher nest lying on beach on hollandaise sauce with nordstrander tuber recipe with a picture and simple step-by-step instructions.
Oystercatcher nest
- 10 Pc. Quail eggs
- 500 g Minced lamb
- 50 g Breadcrumbs
- 50 g Water
- 1 Pc. Egg
- 3 Pc. Garlic cloves
- Pepper
- Salt
- Mustard
- Marjoram
- Thyme
Flotsam
- Carrots
- Kohlrabi
- Broccoli
- Green beans
- Nordstrander potatoes variety Belana
hollandaise sauce
- 4 Pc. Egg yolk
- 2 tbsp Water
- 2 tbsp White wine
- Salt
- 1 Pr Pepper White
- 1 Pr Sugar
- 100 g Butter
- Lemon juice
Oystercatcher nest
- Knead the minced lamb with breadcrumbs, water, the egg, pressed garlic and the spices. Divide into 5 portions and hide 2 cooked quail eggs in each. Like meatballs, carefully fry in clarified butter, then cut in half.
hollandaise sauce
- Mix egg yolk, liquid and spices in the pot with a hand mixer or whisk. On the intermediate setting 1-0 or the automatic plate on setting 2, stir vigorously until the sauce becomes thick. Then gradually add the softened butter in flakes and keep beating until it has loosened. Season to taste with lemon juice.
Serving
- Serve oystercatcher nests on a plate with hollandaise sauce and flotsam (cooked vegetables – carrot slices, kohlrabi in pens, broccoli florets and whole green beans). Boiled Nordstrander potatoes as a side dish.
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