Ingredients
For 10 portions
For the asparagus
160g
Fennel, cooked
360g
White asparagus, peeled, blanched
250g
Cherry tomatoes
120g
Butter
10g
Sugar
Salt and pepper
For the hollandaise sauce
150g
QimiQ Cream Base
6
Egg yolk(s)
70ml
White wine reduction/stock
400g
Clarified butter
1
Lemon(s), juice and finely grated zest
Salt and pepper
To garnish
5
English muffins
10
Egg(s), poached
500g
Smoked salmon
Cress
Preparation
- For the asparagus: sauté the fennel, asparagus and cherry tomatoes in the butter and season to taste with the sugar, salt and pepper.
For the hollandaise sauce: Heat the QimiQ Sauce Base, white wine reduction, lemon juice and grated zest to 80° C, add the egg yolk and blend well with a hand blender.
Slowly add the clarified warm butter, stirring continuously.
Season with salt and pepper.
Strain through a fine sieve.
Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.
- Toast the English muffins and halve. Top each muffin half with one poached egg, salmon slices and hollandaise sauce.
- Garnish with the cress and serve.
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