Leek with orange-hollandaise sauce

Name: Leek with orange-hollandaise sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 4 Leek sticks (leek); 2 stem(s) Parsley; 1 red chilli pepper; 20 g Coconut flake; 125 g Butter; 1 package (30 g) Hollandaise sauce; 50 ml Orange juice; 7-10 Tbsp orange slices, parsley and chillies

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

500 g Potatoes
7-10 Tbsp Salt
4 Leek sticks (leek)
2 stem(s) Parsley
1 red chilli pepper
20 g Coconut flake
125 g Butter
1 package (30 g) Hollandaise sauce
50 ml Orange juice
7-10 Tbsp orange slices, parsley and chillies

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and cook the leek in boiling salted water for about 15 minutes. Wash parsley, dab dry and chop finely. Cut the chillies lengthwise, remove seeds, wash and cut into rings. Roast the coconut in a dry pan until golden brown. Cut butter into cubes.
2
Heat 1/4 litre of water in a saucepan, stir in sauce powder with a whisk and gradually beat the butter cubes into it over a low heat. Add orange juice and stir. Drain leek sticks, potatoes and sprinkle with parsley. Arrange on a plate with the leek sticks. Pour sauce over them and sprinkle with grated coconut and chilli rings. Serve garnished with orange slices, parsley leaves and chillies as desired