Hake Hollandaise

By Drum Digital
29 February 2016

Have a date? Here’s how to impress

Serves: 4

Preparation: 10 min

Cooking: 35 min

30 g butter

4 hake fillets

200 g spinach

salt and freshly ground black pepper

Hollandaise

2 egg yolks

130 g butter, melted

2 cm ginger, grated

coriander, finely chopped

½ lemon juice

Poached eggs

15 ml (1 T) white wine vinegar

4 eggs

  1. Hollandaise: Place the egg yolks in a bowl over a pot of simmering water and whisk until pale. Slowly add the butter, whisking constantly until thick, then add the ginger, coriander and lemon juice.
  2. Poached eggs: Fill a pot with water and vinegar then bring to the boil. Reduce the heat to simmer. Swirl the water in the middle of the pot and gently break the egg into the swirl. Cook the eggs one at a time for 2 minutes. Remove with a slotted spoon into a bowl of cool water. Continue with the rest of the eggs.
  3. Place a nonstick pan over medium heat then add the butter and cook the fish for 3 minutes on each side. Set aside.
  4. In the same pan fry the spinach until wilted. Season with salt and pepper.
  5. Place the spinach on serving plates and top with a piece of fish and an egg. Spoon over the sauce and serve.

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