BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs image

Provided by Manami

Categories Lemon

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter, cut into pieces
2 tablespoons unsalted butter, cut into pieces
1 slice sourdough bread, crust removed, bread torn into pieces (about 2 ounces)
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
salt
fresh ground pepper
1 1/2 lbs broccoli, peeled and cut lengthwise into long thick florets
2 large egg yolks
1 tablespoon boiling water
1 tablespoon fresh lemon juice (not the bottled stuff)
Tabasco sauce
1 tablespoon chopped mint
1 teaspoon chopped mint
1/2 teaspoon coarsely chopped thyme

Steps:

Preheat the oven to 450°F
In a small saucepan, melt the butter over low heat.
Skim off the foam from the surface of the butter.
Remove from the heat.
In a food processor, pulse the bread to coarse crumbs.
Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
Bake for about 2 minutes, until golden brown.
On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
In a stainless steel bowl, mix the egg yolks with the boiling water.
Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
Remove from the heat.
Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
Whisk in the mint and thyme.
Transfer the broccoli to a platter; pour the hollandaise sauce on top.
Sprinkle with the bread crumbs and serve.