Queen scallops, purple carrot, burnt butter hollandaise
Kane Pollard shares his little bites of luxury in these queen scallops, purple carrot and burnt butter hollandaise.
| makes 12
12 scallops for burnt butter hollandaise |
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| Add all ingredients for hollandaise, except the butter and egg yolks, to a pot. Reduce on a medium heat until the liquid is down to 100ml. In a pot, add the butter and cook on a medium heat until it foams and recedes. You will smell the “nutty” character come out as it burns. Switch off the heat and set aside.Set up a pot with about 500ml of water and bring to the boil. Drape a tea towel over the pot (fold if required to avoid the tea towel catching on fire), sit a medium metal bowl on the tea towel and switch the heat off. Add 25ml of the reduction and the yolks to the metal bowl and whisk until foamy and thick. If it starts to get too hot (it will look like it’s scrambling), remove the bowl from the pot, continuing to whisk. Start to slowly add your hot, burnt butter to the bowl continuing to whisk. If the hollandaise starts to thicken too quickly, add a little hot water to bring it back before adding more burnt butter. Once all butter is added, season with salt. This article first appeared in the September 2024 issue of SALIFE magazine. |
