Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To blanch the broccoli
Broccoli puree
Egg tartare
Cake
How it's done
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To blanch the broccoli
Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.
Broccoli puree
Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.
Egg tartare
Mix the eggs, quark and chives, season with salt.
Cake
Place 4 slices of pumpernickel next to each other on a cutting board, spread with half of the broccoli puree. Cover with 4 slices of pumpernickel, top with the egg tartare. Cover with 4 more slices of pumpernickel, top with the remainder of the broccoli puree. Spread cream cheese over the 4 remaining slices of pumpernickel and place on top of the broccoli mixture. Garnish with the salmon, watercress, radish and mint.
How-tos
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