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Poached Brill Fillets with Hollandaise Sauce
Firstly, place the two egg yolks into a blender and season with salt and pepper. Blend for 1 minute.
Next, put the vinegar and lemon juice in a pan with the peppercorns and bay leaf. Reduce the vinegar mixture over a high heat until there is only 1 tablespoon left. Use a sieve to strain the peppercorns and the bay leaf from the reduction.
Return to the food processor and switch back on. Begin to add the vinegar reduction in a slow, steady stream.
Next, gently melt the butter so that the butter solids fall to the bottom of the saucepan. Turn the food processor on again and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
If the sauce becomes too thick, simply add a little hot water to loosen.
Season to taste with salt and pepper and a little more lemon juice (if required) and pour in to a sauce boat.
Cooking the fish
Place the brill fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. There should only be sufficient liquid to keep the fish from frying, the fillets will produce their own liquid during the cooking process.
Cook over a low heat for around 5 minutes and remove just before the fish are fully cooked - fish always continues to cook a little on its own after being taken off the heat.
- Seafood Ingredients:
- Hollandaise Ingredients:
- 2 large egg yolks
- 110g softened butter
- Lemon juice (1 tbsp)
- Vinegar (1 tbsp)
- Black peppercorns
- Bay leaf
- Salt & pepper
Publication Date: January 28, 2015.
From £8.70 per portionPER fish: £87.00 TEXTURE: Firm
From £9.43 per portionPER fish: £37.73 TEXTURE: Flaky
From £5.75 per portionPER fish: £5.75 TEXTURE: Firm
From £8.40 per portionPER fillet: £8.40 TEXTURE: Firm
From £12.25 per portionPER fish: £49.00 TEXTURE: Flaky
From £8.50 per portionPER fillet: £8.50 TEXTURE: Firm