Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 64

TOMATO AND BASIL HOLLANDAISE

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170g/6oz/¾ cup of (DF) margarine

4 large free-range egg yolks

1 tablespoon of water

1 tablespoon of lemon juice

Salt and freshly ground black pepper

340g/12oz/2 cups of tomatoes, fresh or canned, skinned, drained and finely chopped

15g/½oz/½ cup of basil leaves, shredded

Extra basil leaves for decoration

Preheat the oven to 200°C/400°F/Gas mark 6

Brush the plaice with a little oil, season, sprinkle over the vermouth and bake for about 5 minutes on a non-stick roasting tray.

Next, make the hollandaise sauce. Put the margarine into a saucepan and bring to the boil.

Put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.

As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine, continuing to blend until the sauce is thick. Turn off the processor and add the tomatoes and basil leaves. Adjust the seasoning if necessary. Pour the sauce into a bowl.

Serve the plaice on a warm plate with a pool of sauce and sprinkle with extra basil leaves.

Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

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