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Ingredients
- 3 egg yolks from medium eggs
- 1 ½ heaped tsp Dijon mustard
- 1 pinch fine sea salt plus extra to taste
- 1 pinch ground black pepper plus extra to taste
- 20 g lemon juice
- 50 g olive oil
- 250 g sunflower oil
- 5 tinned anchovies drained
- 2 Tbsp pickled capers drained and rinsed
- 40 g red onion halved
- 3 sprigs fresh tarragon leaves only
- 5 fresh chives halved
- 5 g fresh parsley leaves
- 12 quail eggs
- 750 g potatoes, waxy (e.g. Charlotte), sliced (1 cm)
- 500 g water
- Nutrition
- per 1 portion
- Calories
- 628 kcal / 2601 kJ
- Protein
- 8 g
- Fat
- 56 g
- Carbohydrates
- 23 g
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