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Author: BearBear Date: Apr 29, 2008 11:00
Did a vat of hollandaise yesterday, with a large bunch of blanched
English asparagus (1.5 mins in boiling water), and some done the way
Jamie suggests - dry, un-oiled, on a very hot griddle pan, couple of
mins each side, pressing down with a pan lid for about 5 second each
time they're turned - from the same programme he did on "asparagus
soldiers".
It was superb :) Really liked the crunchy texture and nutty flavour of
the chargrilled/griddled stuff ... you don't oil it because apparently,
if you do, it caramelises too much, and goes bitter.
Utterly gorged myself on asparagus and hollandaise, with a couple of
breaded lemon sole fillets, which of course also went rather well with
the hollandaise :)
--
Bear
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Author: VivaViva Date: Apr 30, 2008 09:12
"Bear" gmail.com> wrote in message
news:MPG.22817298c35b690d9896cd@news.individual.de...> Did a vat of hollandaise yesterday, with a large bunch of blanched
> English asparagus (1.5 mins in boiling water), and some done the way
> Jamie suggests - dry, un-oiled, on a very hot griddle pan, couple of
> mins each side, pressing down with a pan lid for about 5 second each
> time they're turned - from the same programme he did on "asparagus
> soldiers".
>
> It was superb :) Really liked the crunchy texture and nutty flavour of
> the chargrilled/griddled stuff ... you don't oil it because apparently,
> if you do, it caramelises too much, and goes bitter.
>
> Utterly gorged myself on asparagus and hollandaise, with a couple of
> breaded lemon sole fillets, which of course also went rather well with
> the hollandaise :)
> --
> Bear
>
Oh man...now I'll have to fire up the grill. Sounds so delicious. Thanks for ...
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Author: BearBear Date: Apr 30, 2008 10:07
> Oh man...now I'll have to fire up the grill. Sounds so delicious. Thanks for
> reminding me about no oil. Let's see, I have lemons and some nice mild
> talapia....
He (and I for that matter) used a griddle pan, but I dare say a grill or
barbie would do the job too.
And on one batch he used a simple dressing of a little french mustard,
some white wine vinegar, 3 times that amount of decent olive oil, and
some chopped chervil (all shaken up in a clean jam jar), which sounded
great, except I wanted an excuse to have hollandaise, and I don't mean
the new Delia "low fat" version either :)
--
Bear
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