Ingredients
For 1 x 1 pint [0.5 litre]iSi Gourmet Whip
For lemon sauce hollandaise
250
QimiQ Sauce Base
6pcs
Egg yolk(s)
100ml
White wine reduction/stock
1pcs
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 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.
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