Asparagus plate with cordon bleu and herb hollandaise sauce

Name: Asparagus plate with cordon bleu and herb hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 4 Pork cutlet (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 8 discs cooked ham (about 16 g each, cut very thinly); 4 discs Raclette cheese (approx. 30 g each); 2 Eggs (size M); 100 g Breadcrumbs; 2 TABLESPOONS Flour; 1 kg Potatoes; 2 Shallots; 8 Peppercorns; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Sugar; 225 g Butter; 25 g Truffle butter; 3 Egg yolk (size M); 8-10 leaves Basil; 5 Stem(s) Parsley; 3-4 Tbsp Oil; 7-10 Tbsp a few squirts of lemon juice; 4–8 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
4 Pork cutlet (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
8 discs cooked ham (about 16 g each, cut very thinly)
4 discs Raclette cheese (approx. 30 g each)
2 Eggs (size M)
100 g Breadcrumbs
2 TABLESPOONS Flour
1 kg Potatoes
2 Shallots
8 Peppercorns
5 TABLESPOONS White wine vinegar
1 TEASPOON Sugar
225 g Butter
25 g Truffle butter
3 Egg yolk (size M)
8-10 leaves Basil
5 Stem(s) Parsley
3-4 Tbsp Oil
7-10 Tbsp a few squirts of lemon juice
4–8 wooden skewers

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash the flesh, pat dry, tap flat. Place cutlets side by side on a work surface. Season the top with salt and pepper. Cover each cutlet with two slices of ham. Place one slice of cheese on each half of the escalopes. Fold the cutlets over and stick them together with 1-2 wooden skewers
2
Beat the eggs. Season breadcrumbs with salt and pepper. Turn escalopes first in flour, then in egg and finally in breadcrumbs. Put breaded schnitzel in a cool place
3
Peel the potatoes, wash them thoroughly and cook in boiling salted water for 20-25 minutes. Peel and finely dice the shallots. Lightly crush the peppercorns in a mortar. Bring 100 ml water, vinegar, shallots and pepper to the boil in a small pot. Let simmer until the liquid is reduced by about 1/3. Pour through a sieve and let cool down briefly
4
Cook the asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Put butter and truffle butter in a small pot and melt at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat and the whey which settled at the bottom). After this process, skim the foam formed at the top with a spoon and pour the concentrated butter slowly into a bowl so that the whey remains in the pot
5
Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then in a thin stream into the egg yolk cream until a thick creamy sauce is formed. Keep warm
6
Wash the herbs, shake dry and, except for a few leaves for garnishing, chop finely
7
Heat the oil in a large pan and fry the meat on each side for about 5 minutes at medium heat. Season the hollandaise sauce with lemon juice, salt and pepper. Stir the herbs into the sauce, except for 1 tablespoon for garnishing
8
Lift the asparagus out of the water. Drain the potatoes. Cut the meat open if necessary. Arrange meat, asparagus with hollandaise sauce and potatoes sprinkled with remaining herbs. Garnish with basil and parsley. Add the rest of the hollandaise sauce