First we fry Flatfish
Then we do Hollandaise
- One Brill or Turbot (1.4 kg).
- A good chunk of butter
- 15-20 small carrots
- A handful of green beans
- Salt and freshly grinded pepper
- 500 g small potatoes
- 2 tablespoons of white wine vinegar
- 50 ml water
- 4 egg yolks
- 350 g of butter
- Salt and white pepper
- Optionally a bit of lemon juice
Peel and boil potatoes whilst preparing the rest of the dish.
Filét the fish and cut it into nice serving ready portions.
Heat up a frying pan (a teflon pan is recommended), and put on a good chunk of butter. Allow it to get bubble and golden before you add the fish. Fry it for 2 minutes. Flip the fish and fry for a further 2 minutes more. Season both sides with salt and pepper.
Peel the small carrots and nip the stems of the beans. Boil them in slightly salted water for no more than 2-3 minutes, to leave a bit of bite. Pour away water and add butter. Stir and toss vegetables to give them a nice, buttery glaze.
Put butter in a glass or ceramic bowl and lower it into a pot of boiling water at moderate heat. The butter should now separate into a yellow layer on top, and a milky white layer beneath. Separate the yellow layer by pouring it into another bowl. Keep removed yellow layer warm and pour away the white layer.
Add vinegar to a thick-bottomed pan and reduce by half. Add
water and egg yolks, and whip well. It’s important to keep whipping to get the rich creamy texture and avoid coarseness. Remove the pan from the heat once the sauce have become nice and thick. Now whip in your melted butter a little at the time.
Season with salt and white pepper.
Serve your fried fish with potatoes, carrots, beans and hollandaise. Sprinkle with dill and fresh lemon juice.