Recipes

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: Hollandaise Sauce: 3 egg yolks (size M), 150 g clarified butter, 1 tbsp white wine vinegar, 1 tbsp white wine, 2 tbsp water, juice of ½ lemon, salt, white pepper, 1 pinch cayenne Side dish: 500 g white asparagus (peeled), 1 tsp salt, 1 tsp sugar, ½ lemon for the asparagus water 4 slices cooked ham (optional) 🔥 PREPARATION: Step 1: COOK ASPARAGUS (18–20 minutes) Bring water to a boil with salt, sugar, and half a lemon Cook asparagus until al dente for 15–18 minutes and keep warm Step 2: MAKE REDUCTION (3 minutes) Add white wine vinegar, white wine, and water to the BIOL stainless steel saucepan Reduce by half over medium heat (level 5) Remove from heat, let cool slightly Step 3: WHISK EGG YOLKS (5–6 minutes) Add egg yolks to the reduction Hold saucepan over a bain-marie (water approx. 70°C, do not boil!) Whisk constantly and vigorously until the mixture becomes creamy and pale Remove from bain-marie when the mixture holds whisk marks Step 4: INCORPORATE BUTTER (5 minutes) Gradually whisk in clarified butter, drop by drop, stirring constantly Start slowly – only add more once the first butter has been incorporated Sauce will become creamy, thick, and glossy Season with lemon juice, salt, white pepper, and cayenne Step 5: SERVE Arrange asparagus on a preheated plate Pour Hollandaise generously over the asparagus Serve immediately ✅ TIPS FOR PERFECT RESULTS: Water temperature in the bain-marie is crucial – never boil, otherwise the egg will curdle Stir in butter slowly – patience is the most important ingredient here Sauce curdled? Immediately remove from heat, stir in 1 tsp cold water, and continue whisking The BIOL stainless steel saucepan allows for even heat distribution – ideal for sauces Never keep sauce above 65°C – otherwise it will separate 🌡️ ASPARAGUS COOKING LEVELS: Al dente: 15 minutes – slightly crisp, recommended Tender: 18–20 minutes – classically soft Very soft: 22–25 minutes – for older asparagus spears 🍷 SERVING SUGGESTION: With cooked ham and new potatoes – the classic German asparagus dish. For drinks: dry Pinot Gris or Silvaner. Hollandaise also goes great with salmon, artichokes, or steamed vegetables. 📊 NUTRITIONAL INFORMATION (per serving, sauce only): Calories Protein Fat Carbohydrates approx. 480 kcal 6 g 50 g 2 g

⏱️ Prep Time: 15 Minutes | 👥 Servings: 2 | 🔥 Difficulty: Easy🥘 INGREDIENTS: 400 g shrimp (peeled, size 16/20, fresh or thawed) 4 cloves garlic, finely chopped 1 tbsp olive oil + 30 g cold butter 100 ml dry white wine Juice of 1 lemon + zest of ½ lemon ½ tsp chili flakes Salt and black pepper Fresh parsley, chopped 1 tbsp capers (optional) 🔥 PREPARATION:Step 1: PREPARATION (5 minutes) Pat shrimp thoroughly dry – essential for good browning Season with salt and pepper Finely chop garlic, squeeze lemon, chop parsley Step 2: SEAR (4 minutes) Heat olive oil in a sautoir over high heat (level 7–8) until it shimmers slightly Place shrimp in a single layer – do not overcrowd! Do not move for 1.5–2 minutes until the underside turns pink-orange Flip, cook for another 1 minute – shrimp are done when completely pink Step 3: BUILD SAUCE (4 minutes) Remove shrimp, set aside Reduce heat to level 5, sauté garlic and chili flakes for 30 seconds Deglaze with white wine, reduce for 1–2 minutes Stir in lemon juice and lemon zest Stir in cold butter cubes until a creamy sauce forms Step 4: COMBINE & SERVE Return shrimp to the sauce, warm briefly Stir in fresh parsley Serve immediately – shrimp quickly become rubbery! ✅ TIPS FOR PERFECT RESULTS: Patting dry is crucial – moisture prevents browning Do not overcrowd – rather cook in two batches than steam in a crowd Shrimp are done when they curl into a C-shape – O-shape = overcooked The high rim of the BIOL stainless steel sautoir prevents splashing when deglazing Always add cold butter at the end – the professional secret for a glossy sauce 🌡️ SHRIMP DONENESS: Perfect: completely pink, C-shape, slightly translucent in the center – approx. 3 min total Well-done: completely opaque, O-shape – approx. 4 min total Too long = rubbery and dry, beyond saving! 🍷 SERVING SUGGESTION:With toasted ciabatta for dipping or served over linguine. Pair with an ice-cold Pinot Grigio or Vermentino. For a lighter option: on a bed of arugula with Parmesan.📊 NUTRITIONAL INFORMATION (per serving): Calories Protein Fat Carbohydrates approx. 320 kcal 32 g 18 g 4 g

Tender pike-perch fillet with a golden crust in a creamy white wine sauce – ready in 25 minutes. Simple recipe for the BIOL stainless steel sauté pan.