Terry Giacomello's Recipe: Fiore Di Loto
Ingredients
- 40 g peeled lotus flower sprout
- Red shiso leaves
- 2 egg yolks
- 2 g freeze-dried soy sauce
- 90 g of brown butter
- Sprouts
- 500 g sugar
- 400 ml vinegar
- 200 ml water
For the lotus sprouts
Pickle the lotus flower sprouts in a marinade consisting of: 500 g sugar, 400 ml vinegar and 200 ml water.
Allow to marinate for 1 week in an airtight jar.
For the spice mixture
Have the shiso dehydrated, then finely minced with dried soy sauce, itself obtained by dehydrating the liquid sauce.
Set the mixture aside.
For the hollandaise sauce
Beat eggs with lemon juice, salt and brown butter. Then cook the mixture in a bain-marie as for making a normal hollandaise sauce.
Introduce the resulting mixture into a siphon to be kept at room temperature.
The hollandaise should be made from time to time as soon as needed for use.
Dish composition
Place the hollandaise sauce in a bowl, insert the standing lotus flower bud, add spice powder to each bulb. Garnish as desired.
Photos by Gianluca Poli
