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Ingredients
Sauce Bernaisse
- 2 - 3 Schalotten, halbiert, nach Geschmack
- 1 Msp. Estragon, getrocknet
- 1 Msp. Kerbel, getrocknet
- 1 Msp. Liebstöckel, getrocknet
- 1 Prise Muskat, gemahlen
- 1 Prise Cayennepfeffer, gemahlen
- 3 schwarze Pfefferkörner
- 3 weiße Pfefferkörner
- 120 g Weißwein
- 100 g Butterschmalz, in Stücken
- 2 Eidotter
- 1 Ei
- ½ TL Salz
- 1 Prise Zucker
- 1 TL Weißweinessig
Roquefort-Dressing
- 50 g Roquefort, in Stücken
- 80 g Sauerrahm
- 30 g Olivenöl
- 15 g Weißweinessig
- 20 g Wasser
- 1 Prise Salz
- 1 Prise Pfeffer, frisch gemahlen
Spargel und Salat
- 500 g Wasser
- Salz zum Würzen
- 250 g Erdäpfel, festkochend, geschält, in Stücken (ca. 2 cm)
- 300 g grüner Spargel, holzige Enden abgeschnitten
- ¼ TL Pfeffer, gemahlen
- 1 Prise Zucker
- 200 g Blattsalat, gemischt (z.B. Vogerlsalat, Friséesalat)
- frischer Schnittlauch, in Röllchen, zum Dekorieren
- 2 TL Butter, zum Schwenken
- 80 g Cocktailtomaten, halbiert
- Nutrition
- per 1 Portion
- Calories
- 2248 kJ / 536 kcal
- Protein
- 11 g
- Carbohydrates
- 15 g
- Fat
- 46 g
- Fibre
- 4 g
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