Bouillabaisse hollandaise

15 grams	sushi vinegar
4 grams	salt
100 grams	reduced bouillabaisse
120 grams	egg yolk
60 grams	soft olive oil

Pour the sushi vinegar in a saucepan together with the salt and the reduced bouillabaisse. Bring this to a boil. When it’s boiling add the egg yolk while mixing with a hand blender. Use the hand blender to also make the mixture airier. Now while beating the mixture cook it on a medium to low heat till it starts to thicken. Then stir in the olive oil. After that transfer it into a syphon and charge it with two charges. Shake it well after each charge.