Grease a slice of lettuce with olive oil and fry on the grill or in a preheated pan on each side for a couple of minutes (the time depends on the cooking way and temperature). The salad should soften slightly, but remain crispy in the middle.
Dry the pickled capers with a paper towel and then fry in hot oil until the flowers open (about 15-20 seconds). Then put the finished capers on a paper towel to remove excess fat.
For the Hollandaise sauce, melt the butter in a saucepan over low heat and set aside.
Beat the egg yolks in a separate bowl. Add wine and water, mix until smooth.
Put the bowl in a water bath (the water should not boil, its temperature should be 60-70 ° C) and start beating the yolks, they should thicken.
The fire should be small. If you suddenly heat the yolks too fast, or put on high heat, they can curl. Keep a bowl of cold water handy. If the yolks thicken too quickly or lumps appear, cool the bottom of the bowl in cold water, continuing to mix to allow the yolks to cool.
Add a small portion of the oil. Mix for 2 minutes, until the yolks thicken and the sauce is creamy. Remove the bowl from the water bath. Pour in the remaining oil in small portions.
First, drop by drop, without ceasing to mix, and then in slightly larger portions. The sauce should become thick, like heavy cream. If the sauce is too thick, you can put 1-2 tablespoons of hot water in it.
Place warm hollandaise sauce on a plate, top with fried Romaine lettuce, season with
BUSOLS TOGARASHI SEISHIN SALT and add fried capers.