Scallops - iSi Lime Hollandaise - Eggplant
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Benefits
Reduced costs
Increased whipped volume
Ingredients
200 g
clarified butter
12 pcs.
scallops
15 ml
lime juice
10 ml
olive oil
1 pcs.
eggplant(s)
65 g
Hollandaise Reduction
20 g
clarified butter
20 ml
vegetable oil
50 g
Magic Texturizer
5 ml
sesame oil
1 pinch
sugar
0.5 pcs.
organic lemon(s)
10 ml
apple balsamic vinegar
3 pcs.
egg yolks
1 pinch
Salt and pepper from the mill
Steps to prepare
1.
Scallops
Dry scallops on a paper towel and then sear in oil on both sides for 30 seconds with the butter. Reduce heat and let sit for another minute. Season with a little lemon juice, salt and pepper.
2.
iSi Hollandaise
Pour the hollandaise reduction and egg yolks into a Thermomix beaker with a whisk insert. Whisk at 70 °C for approx. 5 minutes and then slowly pour in the liquid-tempered butter. Then pour in Basic Texture and lime juice and season to taste with salt. Pour the finished hollandaise through iSi Funnel & Strainer into a 0.5 L iSi Gourmet Whip, screw on 1 iSi Cream Capsule, and shake vigorously 4-6 times. Keep the iSi unit warm at max. 75 °C in the bain-marie or in a water bath.
3.
Eggplant
Cut the eggplant in half and cook in the oven at 180 °C convection oven for about 40 minutes with a pinch of salt, sugar, and olive oil. Then remove the eggplant flesh from the shell and season with the sesame oil and the apple balsamic, as well as salt and sugar.
Garnish options: fried green onions, fresh cress, thin strips of carrot twisted and stuffed with beet gel.
Benefits
Reduced costs
Increased whipped volume