Asparagus, Hollandaise Sauce & Focaccia

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Asparagus, Hollandaise Sauce & Focaccia

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Ingredients

Asparagus:
12 white asparagus stems
12 green asparagus stems
4 l Water
1 l White Wine
50 gr Salt
100 gr Sugar
1 lemon
500 gr Butter
Hollandaise:
4 Egg Yolks
250 gr clarified butter
1 dl White Wine
20 ml white wine vinegar
1 shallot
2 Bay Leaves
1 lemon
salt, cayenne pepper, Worcester
Focaccia with sea salt:
600 gr Flour
3,5 dl Water
25 gr yeast
100 ml Olive Oil
10 gr Salt
10 gr rosemary
10 gr Thyme
10 gr coarse sea salt
240 gr Bell Black Forest ham sliced
  • Medium

Ingredients

  • Asparagus:

  • Hollandaise:

  • Focaccia with sea salt:

Directions

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How to Cook the Asparagus:

  1. Peel and clean the white and green asparagus. In a large pot bring the water, white wine, sugar, salt, lemon, and butter to boil and cook the white asparagus as you please considering the diameter of the asparagus.
  2. Before serving, coat it with melted butter. It is best to simmer and steam the green asparagus separately in salt water.

How to Make the Hollandaise Sauce:

  1. Prepare a red wine, vinegar, laurel, and shallot reduction.
  2. Whisk the 4 egg yolks with this reduction in a bowl over a water bath and season with lemon juice and Worcester sauce, according to taste.
  3. Then allow the clarified butter to slowly flow into it steadily and keep whisking while doing so. Finally, season with salt and cayenne pepper.

How to Cook Focaccia with Sea Salt:

  1. Dissolve the yeast in lukewarm water and prepare the dough by adding flour, salt and herbs. Cover with a kitchen cloth and allow to rise for 1 hour.
  2. Give the dough the desired form and turn it in olive oil.
  3. Then sprinkle coarse sea salt onto the surface and allow the dough to rise for 1 more hour.
  4. Preheat the oven to 220 °C and bake the focaccia for 30 minutes.
  5. Finally, coat the focaccia with butter and place the Black Forest ham on top of it.
Asparagus, Hollandaise Sauce & Focaccia
Asparagus, Hollandaise Sauce & Focaccia; Photo credit: https://www.gaultmillau.ch

Sascha Behrendt

A Berliner Chef in Switzerland. Sascha Behrendt is cooking with ambitions in the Tropical House using as many products as possible from the Tropical House, a pioneer farm in the field of fish breeding in land-based aquacultures: caviar, whitefish, exotic fruit.

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