Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine. Ingredients:
1/2 cup unsalted butter, cut into pieces |
2 tablespoons unsalted butter, cut into pieces |
1 slice sourdough bread, crust removed, bread torn into pieces (about 2 ounces) |
2 tablespoons extra virgin olive oil |
1 teaspoon extra virgin olive oil |
salt |
fresh ground pepper |
1 1/2 lbs broccoli, peeled and cut lengthwise into long thick florets |
2 large egg yolks |
1 tablespoon boiling water |
1 tablespoon fresh lemon juice (not the bottled stuff) |
tabasco sauce |
1 tablespoon chopped mint |
1 teaspoon chopped mint |
1/2 teaspoon coarsely chopped thyme |
Directions:
1. Preheat the oven to 450°F
2. In a small saucepan, melt the butter over low heat.
3. Skim off the foam from the surface of the butter.
4. Remove from the heat.
5. In a food processor, pulse the bread to coarse crumbs.
6. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
7. Bake for about 2 minutes, until golden brown.
8. On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
9. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
10. Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
11. In a stainless steel bowl, mix the egg yolks with the boiling water.
12. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
13. Remove from the heat.
14. Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
15. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
16. Whisk in the mint and thyme.
17. Transfer the broccoli to a platter; pour the hollandaise sauce on top.
18. Sprinkle with the bread crumbs and serve.
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