Sülze with Egg and Vegetables

Ingredients

• 150 g Carrots
• Salt
• 200 g peas (frozen)
• 1 red chili pepper
• 1 glass of white asparagus spears (205 g drained weight)
• 300 ml vegetable stock
• 2 hard-boiled eggs
• 12 sheets of white gelatin
• 1 bunch chives
• 4 tbsp white wine vinegar
• pepper (ground)
• ground coriander

Instructions

1. 1.

   Wash, peel and julienne the carrots. Blanch the carrot strips in lightly boiling salted water for 1 minute, drain, shock in cold water and let dry. Add frozen peas to boiling salted water, cook for 3 minutes, strain and rinse with cold water, then drain. Wash the chili pepper, deseed and slice into rings. Drain the asparagus on a sieve, catching the liquid; cut the spears crosswise into halves.

2. 2.

   Peel the eggs and slice them. Soak the gelatin in cold water. Wash the chives, shake dry and cut half of them diagonally into rolls. Place the gelatin, still damp, in a small pot and melt over gentle heat. Add the asparagus liquid and vegetable stock to reach 0.5 liters, then season with vinegar, salt, pepper and coriander. Pour a thin layer of this gelatin mixture into a 24 cm tart pan. Chill for about 15 minutes until set. Layer chili rings, chive rolls, largest egg slices, and carrot strips on top.

3. 3.

   Cover the layers with more gelatin mixture and chill again until firm. Arrange asparagus spears and peas in the pan, cover with remaining gelatin mixture. Seal the pan with plastic wrap and refrigerate for at least 3 hours. For serving briefly immerse the pan in hot water, transfer the jellied dish to a plate, cut into slices and garnish with leftover chives.