Kasseler with macadamia herb crust with asparagus and new potatoes

Name: Kasseler with macadamia herb crust with asparagus and new potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g + 3 tablespoons butter; 50 g Mountain cheese; 40 g Macadamia nut kernels, roasted and salted; 2 discs Toastbot; 1 TABLESPOON Fig Mustard; 1/2 bunch Parsley and thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) String Kasseler salmon; 800 g small, new potatoes; 500 g white asparagus; 500 g green asparagus; 7-10 Tbsp Sugar; 1 Hollandaise sauce bag; 75 g Whipped cream

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g + 3 tablespoons butter
50 g Mountain cheese
40 g Macadamia nut kernels, roasted and salted
2 discs Toastbot
1 TABLESPOON Fig Mustard
1/2 bunch Parsley and thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) String Kasseler salmon
800 g small, new potatoes
500 g white asparagus
500 g green asparagus
7-10 Tbsp Sugar
1 Hollandaise sauce bag
75 g Whipped cream

Directions

1
Melt 25 g butter. Grate cheese coarsely, chop nuts roughly. Finely crumble both with toast and fig mustard in the universal chopper. Add butter. Wash herbs, shake dry. Set aside some thyme 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
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. Spread the breadcrumb mixture over the roast for approx. 15 minutes of the cooking time
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. Remove, rinse with cold water
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. Garnish with herbs