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Grilled asparagus with boar croquettes and pepper butter sauce

Students Hotel School VTI Spijker

Students Hotel School VTI Spijker

dinner

60

minus

Recipe for

4

person

persons

60

minutes

600g boar legs (pre-cooked in a vegetable broth)

20 g rosemary

10 g thyme

70 g cornstarch

10 g gelatine

600 g chicken stock

20 g fresh tarragon

100 g flour

4 eggs

200 g breadcrumbs

White and green asparagus

250 g yellow pepper

100g dairy butter

Roadmap

Remove the skin and pick the meat from the boar's feet
Chop the meat finely with a large knife
Then thicken the chicken stock with cornstarch and stir into a smooth sauce
Now mix the soaked gelatine, finely chopped pork and tarragon into the mixture
Season with pepper and salt
Pour the mixture into a deep oven dish and keep it in the freezer for about 3 hours.
Then prepare three bowls containing 4 tablespoons of flour, 4 loosely beaten egg whites and 4 tablespoons of breadcrumbs respectively.
Take the baking dish out of the freezer
Turn it over on a cutting board and cut the meat mass into equal square cubes.
Put them one by one through the flour, then through the egg white and finally through the breadcrumbs
Then peel the asparagus, cook them al dente if necessary and cut them lengthwise into small pieces
Brush them gently with oil and then grill them
To make the pepper butter sauce, take 250 g of yellow pepper and 100 g of dairy butter
Put the yellow pepper through the slowjuicer and reduce by half
Season with pepper and salt
Then add small pieces of cold butter to the sauce (assemble with cold butter)
Prepare a small deep plate for the pepper sauce
Place the deep-fried boar leg croquette in the centre
Then arrange the grilled asparagus on top of the croquette and finish with fennel leaves

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

600g boar legs (pre-cooked in a vegetable broth)

20 g rosemary

10 g thyme

70 g cornstarch

10 g gelatine

600 g chicken stock

20 g fresh tarragon

100 g flour

4 eggs

200 g breadcrumbs

White and green asparagus

250 g yellow pepper

100g dairy butter

Fan of this recipe?

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Preparation

60

minus

Remove the skin and pick the meat from the boar's feet
Chop the meat finely with a large knife
Then thicken the chicken stock with cornstarch and stir into a smooth sauce
Now mix the soaked gelatine, finely chopped pork and tarragon into the mixture
Season with pepper and salt
Pour the mixture into a deep oven dish and keep it in the freezer for about 3 hours.
Then prepare three bowls containing 4 tablespoons of flour, 4 loosely beaten egg whites and 4 tablespoons of breadcrumbs respectively.
Take the baking dish out of the freezer
Turn it over on a cutting board and cut the meat mass into equal square cubes.
Put them one by one through the flour, then through the egg white and finally through the breadcrumbs
Then peel the asparagus, cook them al dente if necessary and cut them lengthwise into small pieces
Brush them gently with oil and then grill them
To make the pepper butter sauce, take 250 g of yellow pepper and 100 g of dairy butter
Put the yellow pepper through the slowjuicer and reduce by half
Season with pepper and salt
Then add small pieces of cold butter to the sauce (assemble with cold butter)
Prepare a small deep plate for the pepper sauce
Place the deep-fried boar leg croquette in the centre
Then arrange the grilled asparagus on top of the croquette and finish with fennel leaves

‍

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Remove the skin and pick the meat from the boar's feet
Chop the meat finely with a large knife
Then thicken the chicken stock with cornstarch and stir into a smooth sauce
Now mix the soaked gelatine, finely chopped pork and tarragon into the mixture
Season with pepper and salt
Pour the mixture into a deep oven dish and keep it in the freezer for about 3 hours.
Then prepare three bowls containing 4 tablespoons of flour, 4 loosely beaten egg whites and 4 tablespoons of breadcrumbs respectively.
Take the baking dish out of the freezer
Turn it over on a cutting board and cut the meat mass into equal square cubes.
Put them one by one through the flour, then through the egg white and finally through the breadcrumbs
Then peel the asparagus, cook them al dente if necessary and cut them lengthwise into small pieces
Brush them gently with oil and then grill them
To make the pepper butter sauce, take 250 g of yellow pepper and 100 g of dairy butter
Put the yellow pepper through the slowjuicer and reduce by half
Season with pepper and salt
Then add small pieces of cold butter to the sauce (assemble with cold butter)
Prepare a small deep plate for the pepper sauce
Place the deep-fried boar leg croquette in the centre
Then arrange the grilled asparagus on top of the croquette and finish with fennel leaves

‍

Recipe for

4

person

persons

60

minutes

600g boar legs (pre-cooked in a vegetable broth)

20 g rosemary

10 g thyme

70 g cornstarch

10 g gelatine

600 g chicken stock

20 g fresh tarragon

100 g flour

4 eggs

200 g breadcrumbs

White and green asparagus

250 g yellow pepper

100g dairy butter

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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