I made the Turnip, Chervil, and Horseradish recipe from the Relae cookbook tonight. It is a really cool technique Puglisi uses to create pasta made out of turnips. The only issue with it (because I screwed up) was that it didn't give a measurement of how much of the butter emulsion to use in the final preparation so I used a little too much. It was incredibly rich as it is just so much butter. The chilean sea bass went well with it and I used additional butter emulsion combined with cayenne pepper and lemon juice to baste it at the end.
The butter emulsion was really cool. Take 250g of boiling water, add 250g of unsalted butter and 5g of xanthan gum. Took on a perfect hollandaise sauce consistency. Enough so that I am wondering if I could add egg yolks and lemon juice along with the butter and probably an additional gram of xanthan gum to create a quick hollandaise sauce...
