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Avocado with crispy cauliflower, beech mushrooms and coconut Hollandaise

Avocado with crispy cauliflower, beech mushrooms and coconut Hollandaise.

Salud makes avocado products with the best Hass avocados in the world, sourced from Michoacán in Mexico.

Ingredients

halved avocados
white & black sesame seeds
Pepper
Salt

40gCoriander
1lSunflower oil
58gEgg white
58gFull-fat yogurt
Salt

brown beech mushrooms
Korean BBQ sauce marinade

fresh cauliflower
egg white (beaten)
garlic croutons

250gqimiq not chilled
9units.itemsEgg yolks
100mlCoconut milk
700gButter
Pepper
Salt

Preparation

  1. Cut the avocado in half.
  2. Fry them from frozen all around in oil.
  3. Season with pepper and salt.
  4. Remove from the pan and coat in sesame seeds.

  1. Blanch the coriander for 10 seconds and place directly in ice water. Pat dry.
  2. Then blend this with the oil at 70ÀöC in a thermoblender for 4 minutes.
  3. Pour onto a straining cloth and let sit overnight until you have a beautiful green oil. Use this later for the cream.
  4. For the cream, put egg white and yogurt in a measuring cup.
  5. Mix using a hand blender and, while blending, add 190 grams of the coriander oil until a cream texture is achieved.

  1. Cut the beech mushrooms from the stem.
  2. Marinate them in the barbecue marinade.
  3. Remove from the marinade and sear well in a pan without any fat.
  4. Add a little of the marinade and glaze.

  1. Process the croutons in the food processor until powdered.
  2. Make small mini florets from the cauliflower.
  3. Dip in egg white, coat in the garlic croutons.
  4. Fry crispy in oil.

  1. Gently melt the butter.
  2. Put the QimiQ, coconut milk, and egg yolks in a measuring jug.
  3. Blend smooth using a hand blender.
  4. While blending, add the melted butter until smooth.
  5. Season with pepper and salt.
  6. Pour into a siphon, charge with two cartridges, and keep warm at about 65°C.