Vegetable Patties with Chive Hollandaise

Roll out the puff pastry thinly, butter two soufflé dishes and spread out the pastry. Poke small holes in the bottom of the dough with a fork, cover with aluminum foil, fill with lentils and blind bake in the oven at 180 °C (top/bottom heat) for about 15 minutes. Then remove the lentils from the foil and store them in a tin for later blind baking. Carefully remove the dough from the ramekins.

Clean and finely dice the vegetables, rinse the spinach and drain well.

Sauté a shallot in a frying pan with olive oil, add carrots and kohlrabi, sprinkle with 1 tsp sugar and caramelize. Stir in celery, spinach and green onions and deglaze with vegetable soup (reserve 1 tbsp). Boil this by half, season with salt and pepper and thicken the vegetables with flour butter. For the hollandaise, boil a shallot with white wine, juice of one lemon, 1 tbsp vegetable soup and tarragon, reduce by half, then strain through a sieve.

Yolks with the cooled reduction in a beating kettle form and beat on the water bath until the eggs begin to bind (but the eggs must not get too hot, otherwise you have egg soup!). Later, add the butter in a leisurely manner, stirring throughout. Season the sauce with salt and freshly ground pepper to taste and finally stir in the chives.

Fill the vegetables into the prepared puff pastry patties and cover with the hollandaise sauce.

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