Stacked Tomatoes with Hollandaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 354 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the tomatoes
- 4 Tomatoes
- 1 scoop Mozzarella
- 2 stalks green Asparagus (cooked)
- 12 shrimp (ready to cook)
- 1 Tbsp olive oil
- 2 tsps balsamic vinegar
- For the hollandaise sauce
- 125 grams butter
- 1 egg yolk
- 4 Tbsps dry white wine
- 1 Tbsp lemon juice
- salt
- white, freshly ground peppers
Preparation steps
For the hollandaise sauce, melt butter and skim off foam. Mix egg yolk with wine in a metal bowl and beat until foamy over a hot water bath. Add butter slowly while constantly stirring. Do not let eggs clot. Season with lemon juice, salt and pepper.
For the tomatoes, rinse tomatoes, remove tops and bottoms and cut into 3 slices. Cut mozzarella into 8 slices. Stack tomato slices with mozzarella in between. Season with salt and pepper. Cut asparagus into thick pieces, each about 1 cm (approximately 1/2 inch).
Cook shrimp in hot oil for about 2-3 minutes. Season with salt and pepper.
To serve, arrange tomato stacks with asparagus and shrimp on plates. Decoratively drizzle with hollandaise sauce. Drizzle with balsamic vinegar right before serving.
