Spring Brawn with Remoulade
easy
90 mins
90 mins
Ingredients
- 300 g cooked ham
- 7-10 Tbsp 1 1⁄2 bunch of radishes
- 4 Onions
- 1 collar Chives and parsley
- 10 sheets white gelatine
- 300 g Carrots
- 700 ml Vegetable stock (glass)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 3-4 Tbsp White wine vinegar
- 1.5 kg Potatoes
- 3 Eggs (Gr. M)
- 300 g Gherkins (glass)
- 300 g mayonnaise
- 300 g Whole milk yoghurt
- 150 g streaky smoked bacon
- 3 TABLESPOONS clarified butter
- 6 Wake-up jars (each containing approx. 300 ml; with lids)
Directions
- 1
Dice the ham. Clean, wash and thinly slice the radishes. Peel and finely dice red onions. Wash the herbs and shake dry. Cut chives into fine rolls, chop parsley.
- 2
Put some chives and parsley aside for garnishing.
- 3
Soak the gelatine. Peel and wash the carrots, dice very finely and bring to the boil once in the stock. Pour through a sieve and collect the stock. Mix the carrots with the prepared ingredients and season with pepper.
- 4
Divide between six preserving jars. Squeeze the gelatine, dissolve in the hot stock. Season to taste with salt and vinegar. Spread the stock over the glasses and let it cool down. Close the jars and chill for about 6 hours.
- 5
Wash the potatoes and cook covered for about 20 minutes. Boil eggs hard for about 10 minutes. Quench eggs and potatoes, peel and let cool down.
- 6
For the tartar sauce, finely dice the cucumber and eggs. Mix mayonnaise and yoghurt. Stir in eggs and cucumber. Season with salt, pepper and 1 pinch of sugar.
- 7
Dice the bacon. Cut potatoes into slices. Peel and finely dice the remaining onions. Heat clarified butter in a large pan. Fry the bacon and potatoes briefly while turning. Season potatoes with salt and pepper.
- 8
Arrange and garnish the fried potatoes, aspic and tartar sauce.
Nutrition Facts
780 kcal
51 g
47 g
32 g
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