Shooting stars

Ingredients for Shooting stars

Instructions for Shooting stars

To prepare the Shooting stars recipe, please follow these instructions:

Red dressing: First peel the paprika into the asparagus water, then stir the remaining ingredients. Peel the chopped or squeezed and add. Season with salt and pepper.

Sauce Hollandaise:
The butter is melted to clarified butter. White wine 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.


Mushrooms are sliced ​​and sliced ​​on dry pan, seasoned with salt.

The French bread slices are turned shortly on the forehead of melted butter (possibly of 2 times), put on a lunch plate and add a salad leaf.

The fish fillets are cleaned and half of these with the dark side are turned into flour, eggs and rasp.
The white fish fillet is steamed in water or wine. The pan is fried in the rest of the butter.
One of each fish fillet is now put on the French bread with salad leaves.
The white is masked with sauce hollandaise and it fried masks with red dressing.

Upstairs is now organized:
Mushrooms, Asparagus nuts, shrimps and spices with: Cucumber and lemon slice, a 1/2-slice chop of smoked salmon with caviar filled in. Finally decorated with a tomato boat cut in the fan and a tan of fresh dill.