Cooked - Seabass With Asparagus And Citrus Hollandaise Sauce

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Home Pricing Community My Recipes

Seabass With Asparagus And Citrus Hollandaise Sauce

2.0

1 whole seabass (x2 fillets)

Salt and pepper

25g butter

6 asparagus stems

25ml olive oil

Hollandaise

3 large egg yolks

150g clarified butter

Gastric

2 tbs white wine vinegar

3 white peppercorns

½ shallot, peeled and diced

1 bay leaf

Garnish/ finish

1 tsp lemon zest

1 tsp chives chopped

Heat a non stick fry pan until hot. Fry the fish skin side down and then flip after 4 minutes, cook on other sides for 2 to 3 minutes, season.
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks with the gastric in thermo then add the butter in a drizzle, whisking continuously. Or whisk continuously by hand in a bain-marie. Season, add the zest and chives.
Drizzle the asparagus in oil in a large frying pan.
To serve put the asparagus on a plate. Place the fish on top and spoon over the sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season🌸Spring

DifficultyMedium ⏰ 30m

Created 11 weeks ago

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