Hazelnut Lemon Orange Paprika Hollandaise

Ingredients

• 80 g hazelnuts
• 1 tsp hazelnut liqueur
• 1 pinch grated lemon zest
• Salt
• 1 untreated blood orange
• 1 tbsp orange liqueur
• Salt
• 1 red bell pepper
• 1 Garlic clove
• 1 tbsp butter
• 2 tbsp lemon juice
• Cayenne pepper
• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine

Instructions

1. 1.

   For the hazelnut hollandaise, roughly chop the hazelnuts and roast them in a pan without fat until golden brown. Let cool and grind finely for garnish, reserving 1 tsp.

2. 2.

   For the orange hollandaise, peel the zest of the blood orange and blanch briefly in hot water. Finely chop the remaining zest for garnish and squeeze out the juice.

3. 3.

   For the paprika hollandaise, wash, halve, deseed, and slice the bell pepper into strips. Peel and finely mince the garlic; sauté with the pepper in hot butter for about 4 minutes until soft. Puree with lemon juice (reserve a little for garnish) and strain through a sieve.

4. 4.

   Melt the butter and skim off the foam. In a metal bowl whisk together egg yolks and wine over a gentle simmer until creamy. Remove from heat, then add the melted butter first in drops, then in a thin stream while constantly stirring until a smooth, glossy sauce forms; the mixture must not curdle.

5. 5.

   Combine one-third of each prepared ingredient set with salt, orange juice (from the orange hollandaise), and cayenne pepper (from the paprika hollandaise) to taste. Garnish and serve in small bowls.