Tomato carpaccio with asparagus and hollandaise mayonnaise
Tags:
alcohol-free
vegetarian
Description
Most people are familiar with carpaccio made with fine slices of beef, salmon or veal fillet.
But the tomato can also make an excellent presentation! Green and white asparagus are combined with it and topped with a mayonnaise reminiscent of hollandaise sauce. Sounds classy, doesn't it?
Zutaten für
The vegetables
2
big tomatoes (e.g. oxheart tomato)
4
Bar(s)
green asparagus, grilled
2
Bar(s)
white asparagus, cooked
6
basil sprigs
light balsamic vinegar, olive oil, salt, pepper, sugar
Fot the hollandaise mayonnaise
1
egg yolk
1
Tablespoon(s)
white wine vinegar
1
Splash(es)
lemon juice
1
Teaspoon(s)
soy sauce
2
Tablespoon(s)
vegetable stock
100
ml
rapeseed oil with butter flavour
Preparation
Prepare the mayonnaise
1
Whisk the egg yolk, vinegar, lemon juice, soya sauce and vegetable stock in a blender jug.
2
Slowly pour the rapeseed oil into the egg yolk mixture while whisking constantly. Caution: Only add the oil quickly enough to prevent the formation of greasy eyes and thus slowly create an emulsion. It is also important that all ingredients are at a similar temperature.
3
When the mayonnaise is ready, season again with salt, pepper and sugar if necessary.
Prepare the carpaccio
1
Slice the tomatoes as thinly as possible and arrange them evenly on a plate.
2
Season the carpaccio with salt, pepper, light balsamic vinegar and a little oil.
3
Cut the roasted green asparagus into 3-4 cm long pieces and spread evenly over the carpaccio. (2 spears per portion)
4
Carefully cut the cooked white asparagus into thin slices and also spread over the carpaccio. (1 spear per portion)
5
Spread the mayonnaise evenly over the carpaccio. A piping bag or piping bottle works well for this. However, you can also simply spread a few dollops with a spoon.
6
Finally, garnish with a few basil sprigs and serve.
Zutaten für
The vegetables
2
big tomatoes (e.g. oxheart tomato)
4
Bar(s)
green asparagus, grilled
2
Bar(s)
white asparagus, cooked
6
basil sprigs
light balsamic vinegar, olive oil, salt, pepper, sugar
Fot the hollandaise mayonnaise
1
egg yolk
1
Tablespoon(s)
white wine vinegar
1
Splash(es)
lemon juice
1
Teaspoon(s)
soy sauce
2
Tablespoon(s)
vegetable stock
100
ml
rapeseed oil with butter flavour
