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.