Char fillets with hollandaise sauce with olive oil

Char fillets with hollandaise sauce

Olive oil hollandaise sauce and leafy spinach accompany char fillets on this festive dish embellished with Himalayan salt.

Elements

Most important course For four individuals

600 g of child spinach

2 anchovy fillets

four tablespoons of olive oil

salt from the Himalayas

four massive char fillets

Hollandaise sauce

1 l of olive oil

5 white peppercorns

1 shallot

three tablespoons of white wine vinegar

1 litre of white wine

three yolks

salt from the Himalayas

a little bit lemon to taste

5 pitted black olives

½ chilli

How one can proceed

Preparation:

approx. 40 minutes

Wash the spinach completely. Put them nonetheless dripping in a pot. Cowl and prepare dinner till they go limp. Cross the spinach beneath chilly water and drain properly.

For the hollandaise sauce, let the oil cool (approx. 37 ° C). Mash the peppercorns. Chop the shallot. Scale back the pepper, shallot, vinegar and wine to ¾ of dl. Filter the liquid and pour it along with the egg yolks into a chrome steel bowl. Beat the combination in a double boiler, till you get a foamy cream. Incorporate the oil slowly. Season with salt and lemon juice. Chop the olives and chilli and add them. Maintain the sauce heat in a double boiler.

Finely chop the anchovies. Warmth them in a little bit of oil. Add the spinach and warmth them. Season with salt. Salt the char fillets and brown them within the remaining oil on the pores and skin facet for 1½ minutes, flip them over and end cooking for approx. 1 minute. Organize the char fillets on high of the spinach and serve with the hollandaise sauce. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe.

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