Sugar lettuce, butter sauce and pickled lemon mayonnaise

Name: Sugar lettuce, butter sauce and pickled lemon mayonnaise
Ingredients: Suiker lettuce; 60 g Whipped cream; 200 g Butter; 25 g White wine; 100 g Tarragon vinegar; 50 g Ginger water; 10 g Dashi powder; 20 g Ginger soy; 100 g Yogurt; 50 g Egg white; 300 ml Dill oil; 2 units.items Peels of pickled lemon; Sushi vinegar; Lemon olive oil; Salt to taste

Sous-vide cooked and grilled Pan Sucre with foamy dashi butter sauce and fresh mayonnaise of pickled lemon and dill oil.

A main course is incomplete without a side dish that shines. Our chefs give side dishes their well-deserved moment in the spotlight.

Ingredients

Suiker lettuce

Sushi vinegar

Lemon olive oil

Salt to taste

60gWhipped cream

200gButter

25gWhite wine

100gTarragon vinegar

50gGinger water

10gDashi powder

20gGinger soy

100gYogurt

50gEgg white

300mlDill oil

2units.itemsPeels of pickled lemon

Preparation

Marinate the sugar snap lettuce with lemon-olive oil and salt to taste.
Cook the sugar snap lettuce sous-vide with a splash of sushi vinegar at 55°C for about 20 minutes.
Immediately cool down in ice water.
Briefly grill on a barbecue at about 220°C just before serving.

Mix the vinegar, water, white wine, soy sauce, cream, and dashi powder.
Heat the mixture and emulsify with the cold butter into a light, foamy sauce. Add the butter step by step.
The sauce can be frothed up again later, but make sure the mixture does not get too hot.

Place the lemon peels together with the dill oil in a vacuum bag, vacuum seal, and cook for about 40 minutes at 70°C. Then immediately cool down in ice water.
Briefly blend the egg white with the yogurt in a powerful blender or with a hand blender.
Slowly add the oil and blend well until you have a nicely bound mayonnaise.
Season with salt.