Surf & Turf Skewers
with Wild Garlic-Hollandaise & Asparagus-Strawberry-Tartar & Scallion-Potato Mash

Ingredients for 10 Persons

• 700 g green asparagus
• 400 g strawberries
• 400 g prawns
• 100 g shallots
• 150 g celery
• 40 ml lemon juice
• 50 ml canola oil
• Salt, pepper, honey, basil
• 1.3 kg potatoes (floury)
• 1 kg frischli Sauce Hollandaise Classic
• 75 g onions, finely chopped
• 5 g garlic, finely chopped
• 50 g butter
• 200 g Creme frischli 24 %
• 150 g scallions, cut into fine rings
• 300 ml vegetable broth
• salt, pepper, nutmeg (ground)
• 1.2 kg beef steak
• 50 g fresh wild garlic (finely chopped)

Preparation

Preparation: Asparagus-Strawberry-Tartar

1. Blanch green asparagus, let cool down and cut into fine cubes.
2. Cut strawberries, shallots and celery into cubes and mix.
3. Dress Asparagus-Strawberry-Tartar with lemon juice and oil, season with salt, pepper, honey and basil.
4. Allow tartar to sit for ca. 15 minutes.

 

Preparation: Scallion-Potato Mash

1. Cook potatoes at medium temperature.
2. Sauté onions and garlic in butter, add potatoes and mash.
3. Incorporate Creme frischli 24 %, vegetable broth and scallion rings and season with nutmeg.

 

Preparation: Surf & Turf Skewers with Wild Garlic-Hollandaise

1. Cut beef steak into pieces, alternate beef pieces and prawns on 20 skewers.
2. Sear skewers on all sides, season with salt and pepper and finish in the oven at 150 °C.
3. Heat frischli Sauce Hollandaise Classic, mix in wild garlic.
4. Season with salt and pepper.