Fish Hollandaise sauce
A succulent Nordic-inspired delight. The softness of the fish meat in this recipe competes with the hollandaise sauce. A marine delicacy that melts in your mouth and come to your table to stay.
To prepare you need:
1 Kg filleting toyo, palm ruff, sea bass or sole
Fried dough
1 egg
4 tbsp milk
8 tbsp flour
1 / 2 tsp baking powder
1 / 2 tsp salt
1 / 2 tsp oil
We beat the egg, add milk, flour, salt and baking powder. We beat together well and oil.
Hollandaise sauce
1 / 2 cup margarine or butter
3 egg yolks
2 tbsp lemon juice
1 / 4 tsp salt
Pinch of pepper
Heat the butter to a boil. Then we put the yolks in a blender, salt, pepper and lemon juice. We began slowly liquefied and pour the boiling butter slowly, forming a continuous thread. Upon completion of the butter turn off the blender and serve immediately. If it cools, heat the sauce in a water bath.
The fish, previously seasoned with salt and lime, dried well and passed through the mass of fry, then goes to the pan with oil. Thin fillets are recommended, but should be very thick, taking care of the fire to be low, since the mass could be burned.
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