Star Shot III

Ingredients for Star Shot III

Instructions for Star Shot III

To prepare the Star Shot III recipe, please follow these instructions:

dressing:
The red dressing is stirred together, first peel the peppers into the asparagus water, then stir the remaining ingredients. Peel the chopped or squeezed and add. Season with salt and pepper.

sauce:
The butter is melted to clarified butter. Vinegar and water are boiled through a steel pan. The egg yolks are added and whipped / cooked to a creamy consistency of low heat, if any. In the water bath. The chilled and clarified margarine is added gradually after whipping. The sauce is kept warm over the water bath. The temperature must not exceed 70 degrees C or 50 degrees C downwards.

Sprinkle the 4 fish fillets into mashed egg and rasp and raise them golden. Put the other 4 fish fillets in boiling letsalted water. Screw down the heat and pick them up when they are white and tender.

Shake the bread on a toaster or butter it with butter on the forehead.

Season salad leaves and fish fillets on the bread. Garnish with Norway lobster shrimp, shrimp, one can of asparagus, caviar, lemon slices and tomatoes.

Pour dressing and sauce over the starch before serving and decorate with spice green.