Roasted Broccolini and Brussels Sprouts

Image source: Photographer Ian Waldie

Sauce Noisette is a variation of Hollandaise sauce which uses butter that has been heated in a saucepan until the milk solids start to brown and become ‘nutty’. Great with vegetables, poached eggs, and particularly good with fish such as salmon and trout. Recipe by Matt Golinski.

Ingredients

• 2 bunches broccolini

• 500 gm brussels sprouts, trimmed and halved

• 50ml olive oil

• 50 gm hazelnuts, roasted, peeled and roughly chopped

• 50 gm sourdough, roughly crumbed

• 50 gm parmesan, grated

• 3 egg yolks

• 20 gm Dijon mustard

• 50 ml white wine vinegar

• 50 ml water

• 150 gm butter

• 2 tbs lemon juice

• Salt and pepper

• In a large saucepan of salted boiling water, blanch the broccolini and brussels sprouts for 3 mins, refresh in iced water.

• Drain well, then toss with the olive oil, season with salt and pepper and spread out on a tray lined with baking paper.

• Mix together the hazelnuts, sourdough crumbs and parmesan and spread out on a tray lined with baking paper. 

• Bake for 10 minutes at 160°C, then allow to cool on the tray. 

• Turn the oven up to 200°C and roast the vegetables for 10 – 15 minutes or until they start to colour lightly.

• In a small saucepan, heat the butter until it starts to foam and smell slightly nutty. Remove from heat. 

• Whisk the yolks, mustard, vinegar and water over a saucepan of simmering water until thick, remove from the heat and slowly whisk in the butter. Once all incorporated, whisk in the lemon juice and season with salt and pepper.

• Spread the broccolini and brussels sprouts out on a serving platter, drizzle with the sauce and sprinkle over the hazelnut gratin.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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