Tuesday, 19 March 2013 12:06

Fish with Hollandaise Sauce

Written by Michelle
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1 lemon, juiced, divided
1 tbsp. olive oil
salt and pepper to taste
2-3 salmon or tilapia fillets
3 egg yolks
1 tbsp. hot water
1 cup butter, cubed
2 tbsp. chived, chopped

After juicing the lemon, reserve two tablespoons.  Fill a large skillet with 3/4" water.  Add remaining lemon juice, olive oil, and salt and pepper to water.  Heat water to hot and steaming, but not simmering.  Poach until the fish is opaque and cooked through.

Meanwhile, in a medium saucepan, heat water to a gentle boil.  Place the egg yolks in a metal bowl and whisk in hot water gradually.  Place the bowl over, but not touching, the boiling water.  Whisk constantly until the yolks thicken and turn a light, opaque yellow and double in volume.  Remove bowl as needed to keep from scrambling the yolks.  When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time utnil it melts and incorporates into the hollandaise sauce.  Add the next cube and continue until all butter has been incorporated.  Remove from heat, whisk in the two tablespoons lemon juice, and season with salt and pepper to taste.  Pour over fish and rice if desired.

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