Kasseler with macadamia herb crust with asparagus and new potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt 25 g butter. Grate cheese coarsely, chop nuts coarsely. Finely crumble both with toast and fig mustard in the universal chopper. Add butter. Wash herbs, shake dry. Put some thyme aside for garnishing. Pluck off leaves or wipe them off. Chop the herbs finely, put some parsley aside for garnishing. Mix the herbs into the breadcrumb mixture. Season with salt and pepper

2. 2

   Wash the cured pork, dab dry. Place on the fat pan of the oven. Pour on 300 ml of water. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 50 minutes. In the last 15 minutes of the cooking time, spread the breadcrumbs on the roast, bake until done

3. 3

   Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Wash and peel white asparagus and cut off the woody ends. Wash green asparagus, cut off woody ends. Cook white asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Cook green asparagus in boiling salted water with 1 teaspoon sugar for about 8 minutes. Take them out and rinse with cold water. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes

4. 4

   For the hollandaise bag contents, stir into 125 ml cold water with a whisk. Bring to the boil briefly while stirring. Switch off the stove. Cut 50 g butter into pieces and fold in. Stir in cream. Drain the potatoes and let them drain. Heat 2 tablespoons of butter in a pan. Lightly fry the potatoes. Heat 1 tbsp. butter, toss asparagus in it. Carefully cut the slices of Kasseler. Serve with the potatoes, asparagus and sauce. Sprinkle with tomatoes and garnish with herbs

Nutrition Facts

KCAL
1010 kcal

CARBS
47 g

FATS
60 g

PROTEINS
68 g