John Myers
Ingredients for 4 servings:
- 10 small porcini mushrooms, thinly sliced
- 1 carrot(s)
- ½ celery root
- 1 turnip(s), yellow
- 20 ml balsamic vinegar
- 20 ml olive oil
- 250 g butter
- 2 egg yolks
- 1 lemon(s), juice
- some water
- salt and pepper
- some parsley
- 100 g sesame seeds
- some rosemary
- some thyme
- some sage
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes
Clean the carrot, celery, and yellow beet, then finely dice them. While uncooked, marinate them with balsamic vinegar and olive oil to make a vinaigrette. Spread this vinaigrette on a large plate and garnish with the raw, thinly sliced porcini mushrooms. Then prepare the hollandaise sauce as follows: Melt the butter separately in a saucepan – but do not heat it! Put the egg yolks, lemon juice, a little water, and salt in a saucepan and place it in a simmering water bath. Whisk until the mixture is creamy. Remove the pan from the water bath (important, otherwise the sauce will curdle). Now gradually add the melted butter – first a teaspoon at a time, then a tablespoon at a time – while stirring constantly. Season to taste with salt and pepper. The sauce cannot be reheated at this point, as it will curdle. Serve the hollandaise sauce on top of the porcini mushrooms. Sprinkle fresh chopped herbs and sesame seeds on top and briefly gratinate using high top heat (preheated oven grill or, if available, a salamander). Serve immediately.
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