Holiday Plate with Asparagus, Cutlet and Potato Salad
Main Course
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Cook Time
2 h 15 min
Servings
4
Difficulty
Medium
Prep Time
75 Min
This Thermomix® recipe for Holiday Plate with Asparagus, Cutlet and Potato Salad is ready in 2 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This holiday plate with asparagus, cutlet and potato salad is a real classic that always inspires enthusiasm at our house. The asparagus, fresh from the market, harmonizes wonderfully with the crispy cutlet and the creamy potato salad. The Sauce Hollandaise, homemade in the Thermomix®, rounds off the dish perfectly. The preparation takes a little while, but the effort is definitely worth it! Ideal for a festive meal in spring or at Easter. The potato salad can be prepared well in advance, so you have less stress on the day itself. An absolute favorite recipe!
Ingredients (22 ingredients)
-
800 g medium sized potatoes
-
2 kg white asparagus
-
0.5 bunch radishes
-
1 piece small onion
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150 ml Vegetable broth (instant)
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50 ml White wine vinegar
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10 tbsp Oil
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1 tsp medium hot mustard
-
to taste Salt
-
to taste Pepper
-
60 g Arugula
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4 piece Veal cutlet (à 125-150 g)
-
3 piece Eggs (Gr. M)
-
4 tbsp Flour
-
150 g Breadcrumbs
-
to taste Sugar
-
to taste Lemon juice
-
1 tbsp Butter
-
150 g Butter
-
2 piece Egg yolks (Gr. M)
-
3 tbsp White wine
-
to taste Pepper
Preparation (18 steps)
Prepare potatoes
Wash 800 g of medium-sized potatoes and place in the steaming basket. Fill 1 liter of water into the mixing bowl, insert the steaming basket and steam for 25 min./Varoma/speed 1.
Prepare asparagus
Wash, peel and cut off the woody ends of 2 kg of white asparagus. Cover the asparagus with a damp cloth and set aside.
Prepare radishes
Wash, clean and cut ½ bunch of radishes into wedges. Set aside.
Chop onion for vinaigrette
Peel, quarter and place 1 small onion in the mixing bowl. Chop for 3 sec./speed 5.
Prepare vinaigrette
Add 150 ml vegetable broth (instant), the chopped onion, approx. 50 ml white wine vinegar, 4 tbsp oil and 1 tsp medium-hot mustard to the mixing bowl and bring to the boil for 5 min./100°C/speed 1. Season to taste with salt and pepper.
Prepare arugula
Clean, wash and refrigerate 1 bunch (approx. 60 g) of arugula, covered with a damp cloth.
Peel and slice potatoes
Drain the cooked potatoes, rinse under cold water, peel and slice.
Let the potato salad steep
Pour the vinaigrette over the potato slices and let it steep for at least 1 hour.
Prepare cutlets
Wash 4 veal cutlets (à 125-150 g), pat dry, cut into thirds and pound very thinly between 2 layers of cling film.
Prepare breading station
Whisk 3 eggs (Gr. M) in a plate and season with salt and pepper. Put 4-5 tbsp flour and 100-150 g breadcrumbs in separate plates.
Bread the cutlets
First turn the cutlets in flour, then in egg and breadcrumbs.
Cook asparagus
Put 1 liter of salted water in the mixing bowl, season with sugar, some lemon juice and 1 tbsp butter. Place the asparagus in the Varoma container, attach and cook for 15 min./Varoma/speed 1.
Fry the cutlets
Heat 6 tablespoons of oil in a large pan and fry the cutlets in portions for 5-6 minutes until golden brown, turning occasionally. Keep warm.
Clarify butter for Hollandaise
Put 150 g butter in the mixing bowl and melt for 5 min./100°C/speed 1. Then continue to run for 2 min./60°C/speed 1 to settle the foam.
Complete the potato salad
Add radishes and arugula to the potato salad.
Prepare Sauce Hollandaise
Put 2 egg yolks (Gr. M) and 3 tbsp white wine in the mixing bowl and whisk until frothy for 3 min./70°C/speed 4. Meanwhile, slowly pour the clarified butter through the lid opening.
Season Sauce Hollandaise
Season the finished sauce with 1-2 tablespoons of lemon juice, salt and pepper and keep warm for 1 min./50°C/speed 2.
Arrange
Arrange the cutlets and asparagus with sauce on plates. Garnish with parsley and lemon wedges. Serve with potato salad.
Finished cooking? Great! 🎉
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Created by
Sophie Mayer
4
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Mustard
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