Baked potatoes with cress remoulade

Name: Baked potatoes with cress remoulade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5 Stem(s) Rosemary; 400 g new potatoes; 100 g coarse sea salt; 4 TABLESPOONS Olive oil; 1 egg (size M); 1 small onion; 50 g Cornichons (glass); 1 Egg yolk (size M); 1 TEASPOON Mustard; 125 ml + 3 tablespoons oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 TABLESPOON Lemon juice; 50 g Whole milk yoghurt; 1 Beet Cress; 450 g Chicken breast fillet; 7-10 Tbsp Sweet peppers; 75 g Baby Spinach; 25 g cherry tomatoes; 1 TEASPOON White wine vinegar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5 Stem(s) Rosemary
400 g new potatoes
100 g coarse sea salt
4 TABLESPOONS Olive oil
1 egg (size M)
1 small onion
50 g Cornichons (glass)
1 Egg yolk (size M)
1 TEASPOON Mustard
125 ml + 3 tablespoons oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 TABLESPOON Lemon juice
50 g Whole milk yoghurt
1 Beet Cress
450 g Chicken breast fillet
7-10 Tbsp Sweet peppers
75 g Baby Spinach
25 g cherry tomatoes
1 TEASPOON White wine vinegar

Directions

1
Wash the rosemary, shake dry and pluck the needles from the twigs. Wash potatoes thoroughly, prick several times with a fork. Put coarse salt on a baking tray, place potatoes on top, drizzle with olive oil and sprinkle with rosemary.
2
Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 1 hour.
3
Boil egg in boiling water for about 9 minutes until hard. Quench, peel and finely chop the egg. Peel and finely chop the onion. Finely dice the gherkins.
4
Place the egg yolk and mustard in a mixing cup and mix briefly with the whisks of the hand mixer. Add 125 ml oil in a thin stream slowly while stirring continuously. Continue beating until a creamy mayonnaise is obtained.
5
Season to taste with sugar, salt and pepper. Stir in lemon juice, yoghurt, egg, onion and gherkins. Cut the cress from the bed and stir it in, except for something to garnish.
6
Wash the meat, dab dry and season with salt, pepper and paprika. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 10 minutes, turning it over.
7
Sort the spinach, wash and spin dry. Wash, dry grate and quarter the tomatoes. Season vinegar with salt and pepper, fold in 1 tablespoon of oil. Mix spinach, tomatoes and vinaigrette.
8
Take the potatoes out of the oven. Cut the meat into slices and arrange on plates with salad, potatoes and some tartar sauce. Garnish with remaining cress and sprinkle with pepper. Add the rest of the tartar sauce.