Poached Fish with Hollandaise Sauce Recipe
Ingredients
| Fish fillets | 1 1/2 Pound | |
| Water | 2 Cup (16 tbs) | |
| 1 small onion, stuck with 3 cloves | ||
| Peppercorns | 4 | |
| Bay Leaf | 1 | |
| Top leaves of 1 celery stalk | ||
| Lemon slice | 1 | |
| Salt | 1 Teaspoon | |
| Egg yolks | 3 (Quick Hollandaise Sauce:) | |
| Lemon juice | 2 Tablespoon (Quick Hollandaise Sauce:) | |
| Hot water | 1 Tablespoon (Quick Hollandaise Sauce:) | |
| Butter | 3/4 Cup (16 tbs), melted (Quick Hollandaise Sauce:) | |
| Prepared mustard | 1 Teaspoon (Quick Hollandaise Sauce:) | |
| Salt | 1/2 Teaspoon (Quick Hollandaise Sauce:) | |
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.
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.
Chef
