Ingredients
For 1 x 1 pint [0.5 litre]iSi Gourmet Whip
For lemon sauce hollandaise
150
QimiQ Sauce 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 sauce: blend the QimiQ Classic with the egg yolks, white wine reduction and lemon juice together with an immersion blender until smooth.
- Slowly add the clarified butter (at 140 °F) and blend smooth. Season with salt and pepper and strain if necessary.
- Pour into a 0.5 litre iSi Gourmet Whip bottle, screw in one charger and shake well.
- Keep warm in a hot water bath at a maximum temperature of 60 °C and shake well before serving.
- 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 a plates. Cover with fish fillet and garnish with the lemon sauce hollandaise.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.