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Poached Fish with Hollandaise Sauce

Barbecue.Master's picture
  Fish fillets 1 1⁄2 Pound (750 Gram)
  Water 500 Milliliter (2 Cups)
  Onion 1 Small, stuck with 3 cloves
  Cloves 3
  Peppercorns 4
  Bay leaf 1
  Celery leaves 4 (Top Leaves Of 1 Celery Stalk)
  Lemon slice 1
  Salt 1 Teaspoon
For hollandaise sauce
  Egg yolks 3
  Lemon juice 2 Tablespoon
  Hot water 1 Tablespoon
  Butter 185 Gram, melted (3/4 Cup)
  Prepared mustard 1 Teaspoon
  Salt 1⁄2 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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

Poached Fish With Hollandaise Sauce Recipe