Sea bass with hollandaise sauce.

Sea bass to taste
yolk 2 pieces.
a pinch of salt to taste
butter, 70 gr.
juice of half a lemon to taste
fresh dill to taste
1 tbsp red caviar. l.

Redfish clean. Wash, dry. Cut into portions.
Season with salt and pepper. Breaded in flour and fry in vegetable oil until golden brown on all sides.
Yolk and a pinch of salt whisk whisk in a water bath until thick and a creamy mass. Water bath should be moderately hot.
Butter Melt that was hot, but not boiling.
Continuing to whisk whisk yolks, pour a thin stream of butter. Beat until smooth, smooth mass.
Add the juice of half a lemon. Beat.
Remove the sauce from the water bath. Add fresh dill, finely chopped and a tablespoon of red caviar. Gently mix.
Fried grouper put on a serving dish, pour sauce, sprinkle with herbs and serve hot.

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