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Poached Hollandaise of Fish

( for Four)

450g (1lb.) Hake (or Turbot, Cod or Brill)
450g (1lb.)Salmon (or Seatrout or Bass)
450g (1lb.) Mussels
1 Glass White Wine

1kg (2lbs.) Potatoes (small ones in their skins)
1 kg. Broccoli

4 Large Free-Range Egg Yolks
450 (8oz.) Butter
Juice Half Lemon
Black Pepper
2 Lemons.

Buy the fish weighed off the bone.
Boil the potatoes and the Broccli separately in salted boiling water until cooked through. Keep warm.
Beard the mussels and open in a lidded pot on the heat in the white wine.Strain off the pan juices into a pot and top up with water sufficient to cover the fish.
Cut the each piece of fish into 4x 110g (4 oz.)pieces.
Poach these gently in the mussel juices until just cooked through.
Melt the butter and while still hot pour onto the egg yolks whipping all the time as you would do for mayonnaise. (A hand held beater or a liquidiser makes this easier)

On each plate pile up the two different fish, the Mussels, the Potatoes and the Broccoli and dribble over some of the Hollandaise. Serve the remainder in a sauce boat. Half the lemons and serve them on the plates.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef