Parsley of chives with ham and radish tartar

Name: Parsley of chives with ham and radish tartar
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Federation Chives; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 1⁄4 l Milk; 125 g Flour; 2 TEASPOONS clarified butter; 1 collar Radishes; 100 g gherkins + 3 tablespoons cucumber stock (glass); 150 g diced lean ham; 1 TABLESPOON Oil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Federation Chives
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper
1⁄4 l Milk
125 g Flour
2 TEASPOONS clarified butter
1 collar Radishes
100 g gherkins + 3 tablespoons cucumber stock (glass)
150 g diced lean ham
1 TABLESPOON Oil

Directions

1
Wash the chives, shake dry and cut into small rolls. Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Whisk the egg yolks, 1 level teaspoon of salt and milk. Stir in flour and half the chives, fold in the beaten egg white.
2
Heat 1 tsp. clarified butter in a coated pan. Pour in half the dough and bake at low heat for 4-6 minutes until golden brown. In the meantime clean and wash the radishes.
3
Turn over the trash and bake from the other side until golden yellow. Tear into pieces with two forks, remove and keep warm in the oven (50 °C). Bake the rest of the dough in the remaining clarified butter in the same way.
4
In the meantime, chop or dice the radishes and gherkins very finely. Mix with remaining chives, ham cubes, cucumber stock and oil. Season to taste with pepper. Serve the stew with the tartar. Serve with sour cream.