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Fried Veal Fillet with Green Asparagus and Hollandaise Sauce

an unmistakable culinary delight

Fried Veal Fillet with Green Asparagus and Hollandaise Sauce
  • 1 g sugar
  • 1 × egg(s)
  • 3 × yolk(s)
  • 325 g butter
  • 1 g salt
  • 25 ml lemon juice
  • 25 g shallot(s)
  • 1 × bay leaves
  • 50 ml dry white wine
  • 1 g cayenne pepper
  • 25 ml vegetable oil
  • 3 × crushed black peppercorns
  • 800 g veal tenderloin
  • 600 g green asparagus

Ingredients

  • 1 g sugar
  • 1 × egg(s)
  • 3 × yolk(s)
  • 325 g butter
  • 1 g salt
  • 25 ml lemon juice
  • 25 g shallot(s)
  • 1 × bay leaves
  • 50 ml dry white wine
  • 1 g cayenne pepper
  • 25 ml vegetable oil
  • 3 × crushed black peppercorns
  • 800 g veal tenderloin
  • 600 g green asparagus
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Preparation:

Hollandaise Sauce

Melt the butter in a pot and filter through a passing cloth to remove the whey.

Lightly braise the shallot cubes until glassy, add the bay leaf and peppercorns and deglaze with white wine. Allow to reduce for approx. 3 minutes. Foam up three egg yolks, an egg and the reduction using an egg whisk in a metal bowl over hot water (approx. 2 - 3 minutes).

Stir in the clarified butter at approx. 50 °C, first by drops, and then more, until an emulsion (compound of egg and fat) is formed. Season with spices.

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.

Asparagus and Veal Fillet

Fry the veal fillet on each side for 3 minutes and cook in the oven at 180 °C for 10 minutes.

Peel the bottom third of the green asparagus. Fill a pot with water and bring to the boil with sugar, salt and the juice of the lemon. Boil the asparagus for 5-10 minutes until al dente, strain and serve with the veal fillet and the hollandaise sauce.

iSi tip:

Sauce can be served in the iSi Gourmet Whip without coagulation and reheated at max. 75 °C in the bain-marie or a water bath.

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