As time goes by, and as more and more meals come out of the 2 GM kitchen, I find that sous vide has become the number one go to method of cooking protein and vegetables. Case in point is the deboned kidney lamb chop over celeriac puree veiled with aerated Hollandaise sauce from a whipper/siphon. And what’s great is that the hollandaise sauce was also sous vide prior to being poured into the whip.
So, here’s what’s going on. Although I’m not a huge fan of Hollandaise sauce anymore just because of all the butter, I made aerated Hollandaise sauce for some asparagus a couple of days ago. And yes, it had butter in it, but the aeration by the whip, made it light and extremely good. I had a lot leftover in the whip which went into the refrigerator until I was ready to use it again. I simply warmed up the metal canister which had the chilled Hollandaise in it (and it was still under pressure), and used it on my boneless lamb chops yesterday. Easy, right?
Aerated Hollandaise Sauce:
1/3 cup good quality chicken stock
2 T rice vinegar
1 small finely chopped shallot
3 large egg yolks
8 T good quality unsalted butter melted
1/4-1/2 tsp salt
1 tsp Meyer lemon juice
Put the stock, vinegar and shallots in a small sauce pan, and reduce over medium heat until there’s 3 tablespoons of liquid. Off heat, and strain, reserving the reduced stock.
Using an immersion blender (or rigorous manual whisk action) blend the egg yolk and the reduced stock, then place it in a quart size plastic food storage bag. Use the water method of removing the air (put the plastic bag in a large bowl of water and work the air out), and seal the bag. Place the sealed bag in a sous vide bath at 149 degree F for 30 minutes.
When done, remove the the mixture from the bag, place in a bowl, and thoroughly blend the melted butter with the immersion blender (or whisk), add salt to taste and the lemon juice.
Pour the mixture into the whip, screw on the top, and charge with two NO2 cartridges, and you’re good to go. Keep the hollandaise warm by putting the whip back in the sous vide bath.
1 medium size celeriac
1/2 cup heavy cream.
salt and pepper to taste
pinch of nutmeg
Peel the celeriac, and chop into course pieces. Pace them into a vacuum bag with the cream, seal, and sous vide for 1 hour at 185 degrees F. When finished, pour the celeriac and cream into a Vitamix, and puree until smooth (use more cream if necessary). Add seasoning to taste. Keep the puree in the Vitamix until ready to serve. (Right before serving, run the Vitamix at high speeds for a minute or so, and it will heat up the puree.)
Boneless Kidney Lamb Chops:
6-10 kidney Lamb chops on the bone
1/2 cup red wine
1/4 cup soy sauce
2 T stone ground mustard
1 chopped shallot
4 chopped cloves of garlic
2 bay leaves
3 T Olive Oil
2 large sprigs of rosemary
salt and pepper
1 cup of good quality chicken stock
3 T unsalted butter
Put all the marinate ingredients in a gallon size plastic food bag along with lamb chops. Squeeze out as much air as possible, and refrigerate for 6 hours. Then remove from the refrigerator, discard the marinate, pat dry the chops and season them generously with salt and pepper, and place them in a vacuum bag with the olive oil and rosemary. Vacuum and seal, and place in a sous vide water bath for 2 hours at 139 degrees F.
Heat the chicken stock over medium heat, reduce to almost a glaze, and beat in the butter.
Remove the lamb chops from the vacuum bag, and debone them. Place them in a hot cast iron pan with a drizzle of oil, and sear both sides of the lamb chops. While that’s cooking, warm plates, fire up the Vitamix to warm the puree.
Place a small ladle of the puree on the plate surrounded by a table spoon of the chicken stock reduction/glaze. Dust the celeriac puree with a pinch of nutmeg. Take two boneless lamb chops, slice each in half, and position them on top of the puree. Using the whip with Hollandaise sauce, squirt a small amount to one side of the lamb chops. Serve immediately.