Ingredients
For 1 x 0.5 litre iSi Gourmet Whip
For lemon sauce hollandaise
150
QimiQ Cream Base
6
Egg yolk(s)
70ml
White wine reduction/stock
1
Lemon(s), juice only
400g
Clarified butter
Salt and pepper
For the root vegetables
80g
Carrot(s), julienne
80g
Leek, julienne
80g
Celeriac, julienne
80g
Celery, julienne
80g
Fennel, julienne
Olive oil, to fry
Salt and pepper
Vegetable stock
For the chard
4
Char fillets 160 g each
Salt and pepper
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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