Recipe "Egg guinea fowl with asparagus, spinach and hollandaise sauce":
- 1 egg guinea fowl
- 6-7 stalks of asparagus
- Finely chopped fresh herbs to feed
For the Dutch sauce
- 1 tbsp cold water
- 2 egg yolks
- 100 g butter
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- salt to taste
- pinch of ground cayenne pepper if desired
- 150 grams spinach
- 1 clove of garlic
- 1 tablespoon chopped onion or shallot
- 1 tablespoon butter
- 100 ml of fat 35-38% fat
- pinch ground nutmeg
Number of servings
The complexity of cooking
Step by step recipe for cooking
Egg cook soft-boiled.
Asparagus blanch for 2 minutes, then transfer to a ice-water and keep there until the beginning of the servings. This will help keep the asparagus attractive appearance.
For the hollandaise sauce.In the yolks, add a tablespoon of cold water, a spoonful of lemon juice and mustard. Mix everything whisk, put in a water bath. Gradually stir, bring the sauce to a thick cream. At the end you can add a pinch of cayenne pepper.
For spinach. Melt the butter in a frying pan and sauté butter onion and garlic for 1 minute. Add spinach, stir everything. Add cream and boil them for 3 minutes until thick. At the end, add the nutmeg on the tip of a knife.
To apply. At the bottom of the dish, place the asparagus, pre-heated in a frying pan or on a grill. On top place the spinach, egg, pour all the hollandaise sauce. You can add finely chopped spring greens, if desired.