Spinach sauce with potatoes and aspic

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil eggs hard for 10-12 minutes. Quench, peel and let cool. Wash potatoes thoroughly and boil in salted water for about 20 minutes. Peel and finely dice onion and garlic cloves. Wash the herbs, dab dry. Put something aside for garnishing.

2. 2

   Roughly chop the rest or cut into small rolls. Put onion, garlic, herbs and chicken stock in a pot and bring to the boil once. Let the liquid boil down to half. Wash and sort the spinach thoroughly. Put into boiling salted water and blanch for about 2 minutes. Drain well in a sieve. Add the spinach to the chicken stock and finely puree everything in the pot with a chopping stick. Stir in cold butter in flakes. Do not let it boil afterwards. Season the sauce with salt, pepper and nutmeg. Drain and rinse the potatoes. Remove the skin as desired.

3. 3

   Add the spinach to the chicken stock and finely puree everything in the pot with a chopping stick. Stir in cold butter in flakes. Do not let it boil afterwards. Season the sauce with salt, pepper and nutmeg. Drain and rinse the potatoes. Remove the skin as desired. Arrange the potatoes with the aspic in a flat dish or plate. Fill with spinach sauce. Halve the eggs. Remove the egg yolks and pass them through a sieve over the sauce. Use the egg white for other purposes. Serve garnished with a bouquet of herbs as desired

4. 4

   Arrange the potatoes with the aspic in a flat dish or plate. Fill with spinach sauce. Halve the eggs. Remove the egg yolks and pass them through a sieve over the sauce. Use the egg white for other purposes. Serve garnished with a bouquet of herbs as desired