Poached Fish with Hollandaise Sauce
|Fish fillets||1 1⁄2 Pound (750 Gram)|
|Water||500 Milliliter (2 Cups)|
|Onion||1 Small, stuck with 3 cloves|
|Celery leaves||4 (Top Leaves Of 1 Celery Stalk)|
|For hollandaise sauce|
|Lemon juice||2 Tablespoon|
|Hot water||1 Tablespoon|
|Butter||185 Gram, melted (3/4 Cup)|
|Prepared mustard||1 Teaspoon|
Place water in a pan and add onion stuck with cloves, peppercorns, bay leaf, celery leaves, lemon slice and salt, bring to the boil, cover and simmer for 30 minutes.
Strain liquid into another pan for Court-bouillon.
Heat Court-bouillon to boiling, add fish, reduce heat, cover and simmer gently for 10-12 minutes.
Drain fish and cool, then place in a salad bowl and chill.
Meanwhile, in a blender, combine egg yolks and lemon juice and blend 1-2 minutes, add hot water, then, on high speed, pour in butter through hole in lid insert, in a steady stream.
Blend for 2 minutes, add mustard and salt and blend 1 minutes.
Turn sauce into a bowl and chill.
Serving size: Complete recipe
Calories 2163 Calories from Fat 1564
% Daily Value*
Total Fat 178 g273.4%
Saturated Fat 99.5 g497.4%
Trans Fat 0 g
Cholesterol 1403.1 mg467.7%
Sodium 3745.6 mg156.1%
Total Carbohydrates 24 g8%
Dietary Fiber 5.8 g23.4%
Sugars 9.3 g
Protein 132 g263.7%
Vitamin A 121.3% Vitamin C 57.3%
Calcium 57.7% Iron 13.9%
*Based on a 2000 Calorie diet