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Poached Fish With Hollandaise Sauce

Barbecue.Master's picture
Ingredients
  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
Directions

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
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Fish
Interest: 
Healthy

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