Roasted pointed cabbage, beech mushroom tempura and black garlic hollandaise

Name: Roasted pointed cabbage, beech mushroom tempura and black garlic hollandaise
Ingredients: 30 g Sunflower oil; 3 Knorr Garde d'Or Hollandaise sauce; 3 units.items Small pointed cabbages; 50 g Black garlic purée; 10 g Knorr Primerba Curry 340g; Salt and pepper; 2 units.items Beech mushrooms; 200 g Tempura flour; 320 g ice water; 5 g Lovage powder

In this dish, the black garlic hollandaise is the surprising element.Recipe for about 10 people.

Ingredients

3Knorr Garde d'Or Hollandaise sauce

50gBlack garlic purée

30gSunflower oil

3units.itemsSmall pointed cabbages

10gKnorr Primerba Curry 340g

Salt and pepper

2units.itemsBeech mushrooms

200gTempura flour

320gice water

5gLovage powder

Preparation

Heat the Hollandaise sauce and add the black garlic.
Strain the sauce and pour it into a siphon.
Charge the siphon with two cartridges.

Halve the cabbages lengthwise with a knife.
Mix the oil with the curry and spread it over the cabbages.
Season with a little salt and pepper and place them cut side down on parchment paper on the baking tray.
Roast for about 30 minutes at 170°C and set the oven fan to low.
Remove the roasted cabbage from the oven and cut into wedges.

Tear the beech mushrooms into twenty portions.
Mix the tempura flour with the ice water.
Dip the beech mushrooms in the batter and fry briefly.
Remove the tempura from the oil and drain on kitchen paper.

Divide the roasted pointed cabbage and the tempura over the plates.
Finish the dish with the black garlic hollandaise and dust the tempura with some lovage powder.