BUTTER FRIED FLATFISH
40 mins cooking time
BUTTER FRIED FLATFISH
Method
1
Boil the potatoes whilst preparing the rest of the dish.
2
Fillet the fish and cut it into generous serving-ready portions.
3
Heat up a frying pan (a Teflon pan is recommended) and add a good chunk of butter. Allow it to bubble and become golden before you add the fish. Fry for 2 minutes. Flip the fish and fry for 2 more minutes on the other side. Season both sides with salt and pepper.
4
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 a bite.
5
Pour away water and add butter. Stir and toss vegetables to give them a nice, buttery glaze.
HOLLANDAISE
1
Put the 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.
2
Separate the yellow layer by pouring it into another bowl. Keep removed yellow layer warm and pour away the white layer.
3
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.
4
Remove the pan from the heat once the sauce becomes nice and thick. Now whip in your melted butter a little at the time. Season with salt and white pepper.
To serve: Plate your fried fish with potatoes, carrots, beans and hollandaise. Top with dill and fresh lemon juice.
