Fried Veal Fillet with Green Asparagus and Hollandaise Sauce

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors:

Ingredients for a 0.5 L iSi Whipper:

An unbelievably wonderful taste sensation

Ingredients:
325 g Butter
3 pieces Yolks
1 Egg
25 g Shallots
50 ml Dry white wine
1 pieces Bay leaves
1 g Salt
1 g Cayenne pepper
25 ml Lemon juice
1 g Sugar
25 ml Vegetable oil
3 pieces crushed black peppercorns

Preparation:

Melt the butter in a pan, then filter through a cloth to clarify the butter. Sauté the shallots in vegetable oil until
glazed, add the bay leaf and peppercorns and deglaze with white wine. Let simmer for approx. 3 minutes (to reduce). Whisk
together the 3 egg yolks, 1 whole egg and the reduction in a metal bowl on a hot water bath (approx. 2 -3 minutes). Stir
the clarified butter (approx. 50 °C/122 °F), at first drop by drop and then gradually, until an emulsion forms (a combination
of egg and fat). Season with the spices. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Serving Suggestion:

Fry the veal fillet for 3 minutes on each side and then cook in a preheated oven at 180 °C (356 °F) for 10 minutes until ready.
Peel the bottom third of the green asparagus. Boil a pan of water with sugar, salt, and lemon juice. Boil the asparagus for 5–10
minutes until it is firm to the bite, strain and serve with the veal fillet and Hollandaise sauce.

iSi Tip:

The sauce can be reheated in the iSi Gourmet Whip in a bain-marie or water bath without stirring at max. 75 °C (167 °F).