Vegetable Cocotte with Hollandaise Sauce

Rating: 3.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Rinse and clean vegetables. Cut cauliflower and broccoli into roses, carrots and kohlrabi into narrow sticks, sugar snap peas into lozenges. Blanch vegetables separately in salted water briefly and rinse in iced water.

Coat an ovenproof dish with olive oil, pour in drained vegetables and season with salt, pepper, a hint of nutmeg and sugar and sprinkle with parsley.

Roll out the puff pastry (it should be about 4 cm larger than the gratin dish). Brush the edge of the pastry with egg yolk, then place it over the vegetables and press the edge of the pastry firmly against the edge of the mold. Brush the surface of the dough with egg yolk and bake in a 160 °C oven for about 15 minutes.

In the meantime, place the remaining egg yolks and white wine in a whisking bowl and beat over a bain-marie with a whisk until creamy.

The eggs should just begin to thicken, but not become stiff. Then remove the kettle from the water bath and fold in the warm clarified butter drop by drop. Season the sauce with salt, pepper and the juice of a lemon.

Bring the vegetables to the table in the gratin dish and only at the table cut the pastry lid, arrange the vegetables and enjoy with the hollandaise sauce.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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