Cordon Bleu with Grilled Asparagus and Hollandaise Sauce
20'
20'
medium
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Cordon Bleu
1 συσκευασία CORDON BLEU CLASSIC MIMIKOS
1 ματσάκι σπαράγγια φρέσκα
ελαιόλαδο
αλάτι
πιπέρι
|
Για τη sauce Ολαντέζ:
200 γρ. βούτυρο, λιωμένο
4 αυγά
25 ml νερό
10 ml χυμό λεμόνι
10 ml λ ξύδι
αλάτι, λευκό πιπέρι
ψιλοκομμένο μαϊντανό
Ingredients
For the hollandaise sauce:
200 g butter, melted
4 eggs
25 ml of water
10 ml lemon juice
10 ml l vinegar
salt, white pepper
chopped parsley
1 package of MIMIKOS CLASSIC CHICKEN CORDON BLEU
1 bunch of fresh asparagus
olive oil
salt
pepper
Preparation
Preheat the oven to 200°C, place the Cordon Bleu on baking paper, and bake for 10 minutes. Alternatively, fry them in a deep pan for 5 minutes.
Cut off the tough white base from the asparagus and marinate them in a bowl with olive oil, salt, and pepper. Grill the asparagus over high heat for 4 minutes, allowing them to get some color while ensuring they don't overcook; the goal is to maintain their crunch.
For the Hollandaise sauce: In a metal bowl, add the yolks of 4 eggs and whisk them until they become fluffy. Immediately place the bowl over a double boiler (a bain-marie) created with a small pot, and continue whisking so they reach the right temperature. Be careful not to cook the eggs; as soon as they begin to thicken, slowly add the melted butter, as if you were making a warm mayonnaise. Finally, add vinegar, lemon juice, salt, and pepper.
Hollandaise sauce is a warm sauce, and after serving, it should be kept at room temperature.
The hollandaise sauce should not be reheated; it can be kept at room temperature for 24 hours.
A recipe by MIMIKOS.
watch the recipe video
