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  • Lucie Ellis

55. BBQ Veg with Sabayon


Wanted something pretty to go with the mega sea bass so made a vegetable modern art plate! Also the BEST sautรฉ spuds really soft in the middle with crispy golden edges ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ The sabayon is really easy, much lighter than a butter sauce and made a beautiful soft pillow for the grilled veggies.


For the Sabayon:

1tsp white vinegar

50ml white wine

50ml light stock

Juice of half a lemon

3 egg yolks

1tsp sugar

1tsp creme fraiche or cream

Put the vinegar, wine and stock in a small pan, bring to the boil and reduce by half. Add the lemon juice and set aside.

Put the egg yolks and sugar into a bowl and place over a pan with an inch of simmering water, making sure the bowl canโ€™t touch the water. Whisk the yolks and sugar with an electric whisk for a few seconds then slowly add the reduction and continue whisking for about 3 minutes until the sauce has thickened and is creamy and cloud like.

Season with salt, add the creme fraiche and whisk for a few more seconds.

Serve straight away so make sure the veggies are ready!


Grilled Veg:

Radishes

Courgettes

Spring onions

Fennel

Gem lettuce

Cherry tomatoes

Asparagus

Cut the veg according to how quickly it will cook on the grill: thin wedges of fennel, quartered gem, chunky shards of courgette, and leave the rest whole.

Toss the veg in a little salt and oil, grill for a few minutes til charred and softened, then tip the sauce onto a warm platter, arrange the veg on top, scatter over a few herbs, a grating of Parmesan, and a little salt.


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