Ingredients
For 1 x 0.5 litre iSi Gourmet Whip
For lemon sauce hollandaise
250
QimiQ Cream Base
6ea
Egg yolk(s)
100ml
White wine reduction/stock
1ea
Lemon(s), juice and finely grated zest
400g
Clarified butter
1pinch(es)
Salt and pepper
For the root vegetables
100g
Carrot(s), cut into strips
100g
Leek, finely shredded
100g
Celeriac, cut into strips
100g
Celery, cut into strips
100g
Fennel, cut into strips
2tbsp
Olive oil, to fry
1pinch(es)
Salt and pepper
100ml
Vegetable stock
For the chard
4
Char fillets 160 g each
1pinch(es)
Salt and pepper
2tbsp
Olive oil, to fry
Preparation
For the hollandaise sauce: Heat the QimiQ Sauce Base, white wine reduction and lemon juice 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.
- Lightly fry the root vegetables in olive oil. Season to taste, douse with the vegetable stock and cook the vegetables until tender to the bite.
- Season the chard fillets. Fry, with the skin side down at medium heat, until the skin is crispy and the fish is almost cooked through.
- Turn the fillets and flash fry.
- Arrange the vegetables on plates. Cover with fish fillet and garnish with the lemon sauce hollandaise.
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