Smoked mackerel and smoked asparagus with vadouvan hollandaise

Name: Smoked mackerel and smoked asparagus with vadouvan hollandaise
Ingredients: 1 Orange juice; 25 g Herb vinegar; 2 Knorr Garde d'Or Hollandaise sauce; 1 g Vadouvan; 2 units.items Smoked mackerel; 200 g La Ratte potatoes; 30 units.items Asparagus (sous-vide cooked M.E.P); 2 units.items Little Gem lettuce; 1 units.items potato skin; 0.5 Hellmann's Citrus Vinaigrette

A quintessential spring dish featuring smoked asparagus, smoked mackerel, and a surprising hollandaise sauce with the addition of vadouvan.Recipe for approximately 10 people.

Ingredients

1Orange juice

25gHerb vinegar

2Knorr Garde d'Or Hollandaise sauce

1gVadouvan

2units.itemsSmoked mackerel

200gLa Ratte potatoes

30units.itemsAsparagus (sous-vide cooked M.E.P)

2units.itemsLittle Gem lettuce

1units.itemspotato skin

0.5Hellmann's Citrus Vinaigrette

Preparation

Reduce the orange juice by half and stir in the vadouvan.
Heat the Hollandaise sauce.
Mix the orange reduction into the Hollandaise sauce and pour it into a siphon.
Pressurize the siphon with a cartridge and keep it warm "au bain marie".

Clean the mackerels and cut the asparagus into pieces.
Smoke the asparagus in a smoking box or smoke oven.
Boil the la ratte potatoes in their skins with some salt and halve them.
Clean the little gem and wash the lettuce leaves.
Tear the potato skin into pieces and fry them until crispy.

Divide the mackerel, asparagus, la ratte potatoes, little gem, and the crispy potato over the plates.
Finish the dish with the Vadouvan Hollandaise and the Citrus Vinaigrette.