Culinary Workshop - Culinary Art - Apr.2012
Ingredients
| White asparagus |
5-6 stalks ... Trim about 2 cm from the bottom, peel with a peeler |
| Scallops (for sashimi) |
4 pieces ... Slice each into 2-3 pieces, marinate in ＜Seasoning＞ |
Seasoning
| Salt |
As needed |
| Pepper |
As needed |
| Extra virgin olive oil |
As needed |
Hollandaise Sauce
| Egg yolk |
1 yolk |
| White wine |
50ml |
| Salt |
1/4 tsp |
| Melted butter |
1 tbsp |
| Lemon juice |
Slightly less than 1 tsp |
Garnish
| Miracle tomatoes |
As needed |
Steps
- Boil water in a pot and add salt, lemon slices (not listed in the ingredients), and the peeled asparagus skins. Add the white asparagus and boil for about 5 minutes. Leave in the hot water for an additional 5 minutes to keep warm.
- Cut to an appropriate length and cool.
- Prepare the ＜Hollandaise Sauce＞. In a bowl, combine egg yolk, white wine, and salt. Place the bowl over a water bath and whisk. Once the mixture thickens, add melted butter and lemon juice.
- Spread ＜Hollandaise Sauce＞ on a plate, arrange the white asparagus and marinated scallops, and garnish with miracle tomatoes.