Sea bass with hollandaise sauce.

Ingredients:
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.

Preparation:
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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