Hollandaise
[one_half padding=”0 5px 0 5px”]
INGREDIENTS
300 g butter
6 pcs eggs
1 pc lemon
Nutmeg
Sea salt
[/one_half]
[one_half_last padding=”0 5px 0 5px”]
PROCEDURE
- Make clarified butter. Chop 300 g butter into cubes to melt it easier in the pot. Once clear, strain and set aside.
- Emulsify six egg yolks with 100 ml water in a bain marie.
- Once sabayon is achieved, slowly add the clarified butter.
- Season the mixture with the juice of one lemon. Season with sea salt and nutmeg.
- Portion the hollandaise into two bowls.
[/one_half_last]
Blanched asparagus with fleurette cream
[one_half padding=”0 5px 0 5px”]
INGREDIENTS
Hollandaise
100 g creme fraiche
Thyme
250 g asparagus
Extra-virgin olive oil
Sea salt
Pepper
Frisée or curly endive
[/one_half]
[one_half_last padding=”0 5px 0 5px”]
PROCEDURE
- Add 2 tbsp of creme fraiche into hollandaise to make the fleurette cream.
- Finely chop thyme.
- Boil the asparagus. Once cooked, shock in an ice bath. Remove from water and set on a plate. Drizzle with extra-virgin olive oil. Season with sea salt and pepper.
- Arrange asparagus on a plate. Top with fleurette cream
- Garnish with frisée or curly endive and thyme.
[/one_half_last]
Smoked salmon with bavaroise sauce
[one_half padding=”0 5px 0 5px”]
INGREDIENTS
Hollandaise
100 g horseradish cream
Chopped thyme
250 g smoked salmon
Sourdough bread
Sea salt
Extra-virgin olive oil
Pepper
1 packet frisée
1 packet curly endive
[/one_half]
[one_half_last padding=”0 5px 0 5px”]
PROCEDURE
- Fold 1 tbsp horseradish cream into hollandaise.
- Prepare sourdough. Season both sides of each slice with extra-virgin olive oil, then toast in a pan over medium heat.
- Season the sourdough toast with sea salt and pepper.
- Arrange smoked salmon on top of the sourdough toast. Top with frisée and curly endive.
- Season with pepper.
- Add bavaroise sauce on top or on the side of the smoked salmon toast. Garnish with thyme.
[/one_half_last]
