Stacked Tomatoes with Hollandaise Sauce
- For the tomatoes
- 4 tomatoes
- 1 scoop Mozzarella
- 2 stalks green Asparagus (cooked)
- 12 shrimp (ready to cook)
- 1 Tbsp olive oil
- 2 tsps balsamic vinegar
For the hollandaise sauce, melt butter and skim off foam. Mix egg yolk with wine in a metal bowl and beat until foamy over a hot water bath. Add butter slowly while constantly stirring. Do not let eggs clot. Season with lemon juice, salt and pepper.
For the tomatoes, rinse tomatoes, remove tops and bottoms and cut into 3 slices. Cut mozzarella into 8 slices. Stack tomato slices with mozzarella in between. Season with salt and pepper. Cut asparagus into thick pieces, each about 1 cm (approximately 1/2 inch).
Cook shrimp in hot oil for about 2-3 minutes. Season with salt and pepper.
To serve, arrange tomato stacks with asparagus and shrimp on plates. Decoratively drizzle with hollandaise sauce. Drizzle with balsamic vinegar right before serving.