- 200g prawn shells
- 75g White wine
- 100g tomatoes cut into quarters
- Lemon flesh and zest from one lemon
- 15g Smoked paprika
- 25g Dill
- 140g Egg yolks
- 400g Clarified butter
- White pepper to taste
Kevin Viner’s hollandaise of prawn and dill
Kevin Viner’s hollandaise of prawn and dill
Hollandaise sauce infused with prawns and dill, created by Kevin Viner
Ingredients
Method
Add prawn shells, wine, tomatoes, lemon peel, lemon flesh and smoked paprika to bowl set speed to 2000rpm, set temperature to 80C and timer to 2 minutes.
When finished remove and pass through fine sieve, put back into bowl, holding a third back.
Add egg yolks set temperature to 75C, speed to 700 rpm and timer to 2 minutes.
Set timer to 8 minutes leaving temperature at 75C slowly add clarified butter through the top with machine running.
Add dill and turbo pulse for 10 seconds
If hollandaise is too thick add prawn juice
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