Plaice, carrot and hollandaise

Name: Plaice, carrot and hollandaise
Ingredients: 80 g Plaice fillet; 25 g smoked paprika pearls la chinata; 200 g hollandaise prem n02; 60 g Egg white; 300 g Carrot cream with ginger; mini carrot mix; 20 g Flour; 30 g Melted butter; 40 g Grated cheese; 1 units.items garlic clove; 1 chopped parsley; silicone mold piuma; 20 g Cornmeal

Plaice, carrot and hollandaise with a hint of garlic.

This recipe was served during the Chef's Table at HANOS Hengelo on December 10, 2022.

Ingredients

80gPlaice fillet

25gsmoked paprika pearls la chinata

200ghollandaise prem n02

300gCarrot cream with ginger

mini carrot mix

60gEgg white

20gFlour

30gMelted butter

40gGrated cheese

1units.itemsgarlic clove

1chopped parsley

silicone mold piuma

20gCornmeal

Preparation

Cook the rainbow carrots in lightly salted water. Cook the purple ones separately, otherwise they will all turn purple. Let cool in the liquid.
After cooling, you can easily peel off the skin. Set aside until use.
Fry the plaice fillet in butter until done and season with salt and pepper.
Add the carrots at the end and briefly fry them together.
Warm the hollandaise sauce in a pan while whisking so it becomes nice and airy.
Heat the carrot cream.

For the feathers, mix all ingredients in a bowl with a whisk until smooth batter forms.
Spread thinly in the mold and bake at 170 degrees for about 8 minutes.

Spoon some of the puree onto the plate, place 2 or 3 carrots on top.
Place the plaice next to it and garnish with the sauce, paprika pearls, and the garlic feather.