Shrimp cocktail

Wash the romaine lettuce and separate the leaves.

Halve the avocado, remove the kernel and cut into slices.

Half the avocado, remove the kernel and cut into slices.

In another bowl, mix the shrimps with the hollandaise sauce and divide over the glasses with lettuce and avocado.

Garnish with fresh chives and possibly some pepper.

Variation tip: Add some finely sliced smoked salmon to the shrimp cocktail.

Beat the egg yolk in the blender and add a little salt and pepper.

Meanwhile, heat the lemon juice and vinegar in the saucepan over medium heat. Keep an eye on it until it fizzes. (But don't let it burn!).

Carefully pour the hot lemon and vinegar mixture into the blender while it is turning. Then switch off the blender.

Then melt the butter in the saucepan, over low heat.

Turn the blender back on and add the butter to the mixture. IMPORTANT: Start by dripping in the butter and switch to a thin trickle. This way, the individual components of the Hollandaise sauce can quietly emulsify with each other. Turn off the blender, pour the sauce into a sauce bowl and serve immediately.

Tip: So prepare this sauce as the final step in your cooking process, because if you heat it up again, it will curdle.