Watermelon-Strawberry Salad, Fried Asparagus and Hollandaise with Salad Pea

Ingredients

• Strawberry – in small cubes
• Watermelon – in small cubes
• Soy – light soy sauce for flavor enhancement
• Lime – juice and zest
• Green asparagus
• White asparagus
• Tempura batter – mixed according to instructions
• Panko – for extra crispiness
• Hollandaise sauce – prepared classically
• Tuille with Algae Powder Gold
• Salad Pea

Method

• Cut the strawberry and watermelon into small cubes.
• Mix with a dash of light soy sauce and lime juice.
• Set aside to allow the flavors to infuse.
• Dip the asparagus partially in the tempura batter and then in the panko.
• Deep-fry at 180°C until golden brown and crispy. Drain on kitchen paper.
• Make a classic hollandaise sauce.
• Use a round mold to neatly arrange the strawberry-watermelon salad on the plate.
• Place the fried asparagus and tuile on top.
• Pour the hollandaise sauce elegantly around the dish.
• Insert the Salad Pea into the dish and serve.

Chef: Eric Miete