Bring 2.5 litres of water to the boil in a saucepan. Whilst waiting for it to boil, grate the peeled, uncooked potatoes into a bowl. Heat up 20 ml of rapeseed oil in a frying pan. Add the chopped shallots and parsley to the grated potatoes and season with salt and pepper.
Add salt, sugar and the juice of the lemon to the boiling water. Cut off approx. 2 cm from the bottom of each asparagus spear, as this may be woody and bitter. If the asparagus is quite fresh, you can simply break off the ends, since the spears will break at the point where they cease to be woody. Briefly blanch the asparagus, for about 2 minutes (it will cook further later on, in the frying pan) and set it aside, keeping it warm.
It's now time to start frying the fritters in the oil, which will by now have heated up: for each one, take ⅕ of the potato mixture from the bowl, squeeze out to remove excess fluid and place in the frying pan. Once the underside of the fritter has turned golden yellow, turn it over. Cover half the fritter with a slice of ham and a slice of cheese, followed by 4 spears of asparagus on top of the cheese, then a second slice of cheese on top of the asparagus. Fold the other half of the ham over the asparagus, and wrap with the other half of the potato fritter. Remove each filled fritter from the pan, lay on kitchen paper on a baking tray, and place in the oven to keep warm.
Pour the remaining rapeseed oil, the 5 cl of cider vinegar and the mustard into a salad bowl, mix to a smooth consistency and season with salt, pepper and sugar. Add the lettuce, having first cleaned and washed it. Remove the filled fritters from the oven and serve together with the salad.
5 persons
1 hour
© photostudio C. Bosseler
Filled potato fritters (Gromperekichelcher) with asparagus
(Gromperekichelcher mat Spargel)
800 g floury potatoes
2 finely chopped shallots
20 g finely chopped parsley
1 kg peeled asparagus
5 slices of cooked ham
10 slices of Gouda cheese
1 organic lemon
1 head of "lollo bionda" curly lettuce
5 cl cider vinegar
300 ml rapeseed oil
2 tablespoons of mustard
Salt, pepper and sugar
Recipe presented by
THE MAISON RELAIS MUNNEREF
© photostudio C. Bosseler
Philosophy
The ingredients for the menus produced in the Maison Relais Munneref are sourced as far as possible from producers in the region and from its own herb garden. "For us, it's important, when making our purchases, to support Luxembourg's farmers. We also set great store by short delivery distances, so as to minimise our CO2 footprint", says head chef Jürgen Burg.
We have a responsibility to offer seasonal Luxembourg and international cuisine to the children for whom we cook. The items on the menu must also be healthy and varied. Offering the children seasonal dishes helps them to understand that not all types of vegetables and fruit are available all year round, in every season. Equally, through the food served up to them, they develop an understanding of other culinary cultures and learn, for example, that bananas don't come from Europe.
