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🍽️ Spring vegetables with shrimp, sauce and herb rice

680 kcal · 30 min · 4 servings

Ingredients

• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine
• 1 tsp –2 tsp lemon juice
• salt
• white pepper (from the mill)
• 250 g long-grain rice
• salt
• 0.25 tsp lemon zest
• 1 tbsp –2 tbsp freshly chopped herbs (e.g. parsley, chervil or dill)
• 60 g snow peas
• 1 carrot
• 4 stalks white asparagus
• 200 g cauliflower florets
• salt
• 1 clove garlic
• 8 shrimp (kitchen-ready, deveined and peeled except for the tail segment)
• 1 tbsp olive oil

Instructions

1. 1. Melt the butter in a small pot.
2. 2. Remove the foam rising to the surface.
3. 3. Put the egg yolks and wine into a metal bowl.
4. 4. Place the bowl over a pot with hot water (steam bath).
5. 5. Whisk the egg mixture until it becomes creamy and thicker.
6. 6. Remove the bowl from the heat source.
7. 7. Add the melted butter drop by drop while stirring.
8. 8. Continue adding the butter in a thin stream until the sauce is creamy.
9. 9. Ensure the sauce does not curdle and has a nice shine.
10. 10. Season the sauce with lemon juice, salt, and pepper.
11. 11. Put 500 milliliters of salted water into a pot.
12. 12. Add the rice to the boiling water.
13. 13. Let the rice simmer on low heat with the lid closed for about 20 minutes.
14. 14. Set aside the herbs for serving.
15. 15. Wash the snow peas thoroughly.
16. 16. Snap off the hard ends of the snow peas.
17. 17. Peel the carrot.
18. 18. Slice the carrot lengthwise into thin slices.
19. 19. Peel the asparagus.
20. 20. Cut off the woody ends of the asparagus.
21. 21. Put the asparagus into simmering salted water.
22. 22. Cook the asparagus for about 15 minutes until it is al dente.
23. 23. Add the cauliflower about 5 minutes before the end of the cooking time.
24. 24. Add the carrot slices 3 minutes before the end of the cooking time.
25. 25. Blanch the snow peas for 1 minute in the same water.
26. 26. Drain all the vegetables.
27. 27. Let the vegetables drain well.
28. 28. Peel the garlic.
29. 29. Finely chop the garlic.
30. 30. Wash the shrimp.
31. 31. Pat the shrimp dry.
32. 32. Heat oil in a pan.
33. 33. Fry the shrimp with the garlic in the hot pan for about 4 minutes on all sides.
34. 34. Press the herb rice into a round mold as desired.
35. 35. Invert the rice onto a plate.
36. 36. Arrange the vegetables and shrimp on the rice.
37. 37. Pour the sauce over the dish.
38. 38. Garnish the dish with dill tips.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 42 g · Carbs: 52 g