Wanted something pretty to go with the mega sea bass so made a vegetable modern art plate! Also the BEST sauté spuds really soft in the middle with crispy golden edges 😋😋😋 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 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 can’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!
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.