Use hollandaise for your vegetables and bread

PROCEDURE

1. Make clarified butter. Chop 300 g butter into cubes to melt it easier in the pot. Once clear, strain and set aside.
2. Emulsify six egg yolks with 100 ml water in a bain marie.
3. Once sabayon is achieved, slowly add the clarified butter.
4. Season the mixture with the juice of one lemon. Season with sea salt and nutmeg.
5. Portion the hollandaise into two bowls.

PROCEDURE

1. Add 2 tbsp of creme fraiche into hollandaise to make the fleurette cream.
2. Finely chop thyme.
3. Boil the asparagus. Once cooked, shock in an ice bath. Remove from water and set on a plate. Drizzle with extra-virgin olive oil. Season with sea salt and pepper.
4. Arrange asparagus on a plate. Top with fleurette cream
5. Garnish with frisée or curly endive and thyme.

PROCEDURE

1. Fold 1 tbsp horseradish cream into hollandaise.
2. Prepare sourdough. Season both sides of each slice with extra-virgin olive oil, then toast in a pan over medium heat.
3. Season the sourdough toast with sea salt and pepper.
4. Arrange smoked salmon on top of the sourdough toast. Top with frisée and curly endive.
5. Season with pepper.
6. Add bavaroise sauce on top or on the side of the smoked salmon toast. Garnish with thyme.