Wild garlic sauce. Boil two eggs hard in about 10 minutes.
Clean a large bunch of wild garlic leaves and remove the
coarse stems. Coarsely chop the leaves. Peel the eggs and
separate the white from the egg yolk.
Crush the egg yolks with a fork. Mix with a tablespoon of
mustard and the same amount of white balsamic vinegar and
put the preparation in a large mixing cup.
Slowly add the olive oil in a thin stream while keeping the
immersion blender in the mixing bowl. We don't make
mayonnaise, so don't panic if there is no bonding.
Put a tablespoon of capers, the egg whites and the wild garlic
in the regular blender and mix briefly. Mix with the sauce.
Season with salt, pepper and a dash of lemon juice.
ingredients - info
haddock and asparagus with wild garlic sauce
The asparagus. Peel white asparagus thoroughly and steam
them in about ten minutes, depending on the thickness. Keep
The haddock. Portion the haddock pieces and fry them in
sparkling butter for 2 minutes on each side. Keep covered and
warm. Place 2 slices of dried ham between two sheets of
parchment paper. Put them under weight in the microwave for
1 minute. Allow to evaporate and crumble the ham. Chop a
few sprigs of spring onion. Mix with zest of unsprayed lemon.
Potatoes. Boil new potatoes in the peel, allow to cool and cut
into wedges. Fry these in hot butter. Season with herbal salt.
On the plate. Start with a few asparagus and put the fish on
the end and the sauce on the front. Cover the fish steaks with
crumbled ham and finish with chopped spring onion with zest
and optionally a slice of lemon.
pepper and salt
Can't find wild garlic in the shop or in your vegetable
garden? Then replace it with fresh young spinach leaves
or even chervil.