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you are here: Recipes | Chargrilled fennel and asparagus salad with chilli hollandaise

Chargrilled fennel and asparagus salad with chilli hollandaise

Fennel and Hollandaise salad recipe

Chargrilled fennel and asparagus salad with chilli hollandaise

Recipes and styling Katelyn Williams Photos Gunther Gräter Food assistant Liezl Odendaal

(serves 4)

12 asparagus, trimmed
3 small heads of fennel, trimmed and thinly sliced
2T olive oil
2T sherry vinegar
1t Dijon mustard
100g wild rocket
100g pea shoots
2T caper berries
2T toasted whole almonds
handful parsley, chopped
1 x quantity basic hollandaise
1 red chilli, finely chopped
½t paprika

Toss the asparagus and fennel in olive oil and chargrill on a smoking-hot griddle pan until tender. Toss immediately in the sherry vinegar and mustard. Divide the wild rocket between four plates and scatter the pea shoots, caper berries, almonds, parsley, asparagus and fennel over. Combine the hollandaise with the chilli and paprika and serve drizzled over the salad.

How to make a basic hollandaise

(makes 300ml)

6T white wine vinegar
1 bay leaf
6 peppercorns
2 egg yolks
250g unsalted butter, melted
white pepper, to taste
lemon juice, to taste

1. Simmer the vinegar, bay leaf and peppercorns until reduced to 1½T then strain.

Place the egg yolks in a heatproof bowl and whisk in the vinegar.

3. Set the bowl over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water) and whisk in the butter a little at a time until all the butter has been added and the sauce is thick (a stick blender or electric hand whisk make this an easier task – see ‘Shortcut’). Season with salt, white pepper and lemon juice to taste.

Tips & ideas
  • If the sauce begins to curdle, whisk in an ice block – if all else fails, start with a new egg yolk and add the split hollandaise gradually.
  • Make sure the water in the saucepan is barely simmering – too hot and it will curdle your sauce.
  • Thin the sauce with a little warm water.
  • If not serving immediately, cover the surface of the sauce with cling wrap and place in a warm place or over a bowl of warm water for not more than an hour or two.
  • Make a Béarnaise sauce for steak: add 3T chopped fresh tarragon and 4 finely chopped shallots to the vinegar and simmer until reduced.

Place the egg yolks and vinegar reduction in a blender and blend until combined. Gradually add the hot butter in a steady stream with the motor running until thick and glossy.
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