Scottish Sea Kale, Burrata and Blood Orange Vinaigrette
Serves 2
Ingredients
200g Sea Kale
1 Blood Orange
200mls Orange Juice
100g Burrata
500mls Hazelnut Oil
100mls Chardonnay Vinegar
Maldon Sea Salt and Pepper
50mls Olive Oil
5g Pea Shoots
200g Hollandaise
Method:
- Neatly segment orange, keep segmented pieces in a bowl and squeeze all juice into a pan.
- Add orange juice to the pan and reduce to a syrup.
- Whisk vinegar and hazelnut oil into the syrup.
- Allow to cool.
- Break Burrata into bite size pieces and season with salt and pepper.
- Trim the sea kale then steam for two minutes. Season with salt and pepper.
- Place a tablespoon of Hollandaise on a plate.
- Place the kale on the Hollandaise with Burrata and dress with vinaigrette and a few pea shoots.
- Finish with Maldon Sea Salt and olive oil.
- Serve immediately.
Hollandaise
150g Unsalted butter
2 Free range egg yolks
1 Tb spoon white wine vinegar
1 Tb spoon white wine
1 lemon
- Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
- Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
- Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
- Using a balloon whisk, start to beat your eggs, then whisk in your white wine and vinegar.
- Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
- Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice.
