Artichoke, asparagus, spinach chive hollandaise sauce (1 person)
Ingredients:
| · 1 globe artichoke · 50g fresh spinach · 150g large asparagus · 10g diced tomato blanched · 1/4 bunch chervil · 5g black truffle paste · 40g olive oil or walnut Vegetables stock · 30g carrot · 30g onion · 30g celery · 30g fennel end · 2 bay leave |
Hollandaise sauce · 250g clarified butter · 30g egg yolks · 10g salt/pepper · 10g lemon juice · 1./4 bunche of chive |
Instructions:
· Clean the artichoke and cooked in the vegetable stock with flour.
· Clean spinach and reserved.
· Peel asparagus and cooked in boiled water and cool it down in iced water; remove and reserved.
· Blanche, peeled tomatoes and cut it in to small diced.
· Make hollandaise sauce and add chive.
· To order, put artichoke/asparagus in the bain marie. Cook spinach in the butter, and served as above.
· Clean the artichoke and cooked in the vegetable stock with flour.
· Clean spinach and reserved.
· Peel asparagus and cooked in boiled water and cool it down in iced water; remove and reserved.
· Blanche, peeled tomatoes and cut it in to small diced.
· Make hollandaise sauce and add chive.
· To order, put artichoke/asparagus in the bain marie. Cook spinach in the butter, and served as above.
