Hollandaise sauce for fish. Skinny Sauces: Ketchup, Smokey BBQ, Sweet Chilli, Garlic Mayo, Sweet & Sour, Hollandaise. Hollandaise Sauce This is a wonderful sauce that is superb with all manner of fish and when served with new season asparagus makes a heavenly starter. Many people are afraid of attempting this sauce as it can often go wrong and split.
There's no reason why you can't spread this delicious sauce on a variety of vegetables, soft-baked breads, and fish such as flounder, Pollock, cod, and salmon fillets. While white fish will have a much milder flavor, salmon will add a deeper richness to the sauce. Wondering how to make hollandaise sauce? You can have Hollandaise sauce for fish using 8 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Hollandaise sauce for fish
- You need 1/4 cup of butter.
- It’s 1 tablespoon of flour.
- Prepare 2 of egg yolks.
- Prepare 3/4 cup of boiling water.
- Prepare of Juice 1 lemon.
- It’s of Salt.
- Prepare of Paprika.
- Prepare of Red pepper.
The classic recipe contains an emulsion of egg yolks, vinegar and melted butter and is the basic sauce from which béarnaise and mousseline sauces are made. Hollandaise Sauce Will Cook for Smiles. The result should be a lovely, smooth, thick sauce. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice.
Hollandaise sauce for fish step by step
- Mix butter and flour smoothly. Put in double boiler. Add yolks of eggs beaten well. Add boiling water,keep stirring until sufficiently thick. When ready to serve add juice of lemon. Use rotary beater. Add salt and paprika and red pepper..
Keep tasting the sauce until the flavour is to your liking. Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Being on SW I thought I should go for a red day because. Yes it's only lemon and butter, simple but delicious. It suits any white fish, flounder, snapper or lobsterHollandaise and Béarnaise sauce are once again a French invention.