Tartelette with yellow onion, kale and hollandaise of fermented garlic

Name: Tartelette with yellow onion, kale and hollandaise of fermented garlic
Ingredients: 2 g Salt; 240 g Vegetable stock; 30 ml Milk; 2 units.items Yellow onion; 1 Yellow onion; 150 g Flour; 20 g Butter; 1 Yellow onion; 10 g Flour; 15 g Black garlic paste; 3 Garlic cloves; 200 g Hollandaise sauce; 500 g Kale; 3 g Black powder color; 10 ml Soy sauce; 100 ml Cream

Crispy tartelette filled with sweet yellow onion and kale, with creamy fermented garlic hollandaise. Approximate cost price per person: €1.28.We understand that the cost price determines the margin. That’s why our chefs are happy to look with you and together assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can optimally control your purchasing and maintain a healthy margin.

Ingredients

2gSalt

240gVegetable stock

150gFlour

2units.itemsYellow onion

20gButter

30mlMilk

1Yellow onion

10gFlour

15gBlack garlic paste

200gHollandaise sauce

3gBlack powder color

1Yellow onion

3Garlic cloves

500gKale

10mlSoy sauce

100mlCream

Preparation

Mix the flour with the egg, stock, and some salt to make a smooth batter.
Heat the tong in a hot fryer (175°C).
Dry the tong and dip it in the batter.
Carefully place the tong back in the oil and fry for about 2 minutes until golden brown.
Let the tartelette drain on paper.

Roast the onions in aluminum foil for 1 hour at 180 degrees.
Remove the skin and blend with butter and salt until smooth.
Store the cream in a piping bag.

Clean a small onion and cut into thin rings. Carefully separate the rings.
Soak the onion rings in milk for at least 4 hours.
Drain the milk and carefully coat the onion rings in flour.
Fry at 170°C until golden brown and crispy. Sprinkle salt on the onion rings after frying.

Blend the hollandaise with black garlic paste and coloring in a blender until fully dissolved.
Put the mixture in a siphon and charge with 2 cartridges. Warm the siphon in hot water before use.

Remove the kale from the stem and chop finely.
Sweat the onion and garlic in a large pan. Add the kale and a little water. Let it stew slowly until tender.
Add the cream and soy sauce and reduce to the desired thickness.
Season with salt and pepper.