Ingredients
Scale
- 150 g hollandaise
- 150 g mornay sauce
- 50 g fermented mushroom stock
- 50 g cheese foam
- 1 g malt syrup
- HOLLANDAISE
- 180 g Egg yolk
- 20 g Lemon juice
- 20 g White wine vinegar
- 10 g Salt
- 380 g Clarified butter
- MORNAY SAUCE
- 1 L Milk
- 1 Roughly chopped onion
- 4 Bay leaves
- 20 Peppercorns
- 75 g Butter
- 135 g Manitoba flour
- 250 g Hvagus cheese (grated)
- MUSHROOMS COOKING SAUCE
- 4 Brunoise shallot
- 3 Clove of garlic (microplaned)
- 480 g Vin jaune
- 240 g Maderia
- 120 g Butter
- 120 g Fermented mushroom
- 50 g Chicken jus
- 1 tbsp Whey
Instructions
- HOLLANDAISE
- -Whisk the ingredients at 80 degrees (in Thermomix)
- MORNAY SAUCE
- – Bring milk, onion, bay leaves and peppercorns to a boil
- – Make a roux with the butter and flour
- – Add the infused milk gradually, carefully whisking to a smooth paste each time
- – Cook out the flour, this will take about 30 minutes, and require constant whisking so as not to burn
- – Once thick add the cheese. Blitz in the Thermomix to remove any lumps
- – Keep in fridge
- – Heat up very gently, and whisk the Hollandaise, mornay sauce, fermented mushroom stock, cheese foam, malt syrup until combined
- MUSHROOMS COOKING SAUCE
- – Place everything but the whey in a pan
- – Reduce by half
- – Season with salt and pepper
- – Cook mushrooms in the sauce, then finish with the whey, and chopped tarragon, chives and thyme leaves
- – Finish with charcoal oil and burnt chive oil
- Category: Appetiser
- Cuisine: Nordic