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Plaice with Hollandaise Sauce

17/11/2023

Plaice with hollandaise sauce is a delicious and sophisticated combination. Hollandaise sauce is one of the mother sauces of French cuisine and requires careful attention during its preparation. Here’s how to make it.

Ingredients

  • 4 plaice fillets
  • Salt and pepper to taste
  • Flour for dusting the fillets
  • Butter for frying
  • For the hollandaise sauce:
    • 3 egg yolks
    • 150 gr of clarified butter
    • 1 tablespoon of cold water
    • 1 tablespoon of lemon juice
    • White salt and pepper to taste

Preparation

  1. First, let’s begin with the preparation of the hollandaise sauce:
    • Melt the butter and let it cool slightly.
    • Separate the yolks from the whites and place the yolks in a heat-resistant bowl.
    • Set the bowl over a saucepan of lightly simmering water to create a double boiler (making sure the water does not touch the bottom of the bowl).
    • Add a tablespoon of cold water to the yolks and start whisking with a whisk.
    • Then slowly incorporate the clarified butter, continuing to whisk until you get a smooth and homogeneous cream.
    • Season with salt, white pepper, and a bit of lemon juice, then keep the sauce warm.
  2. Let’s move on to the plaice fillets:
    • Sprinkle the plaice fillets with a little salt and pepper.
    • Lightly flour them.
    • In a frying pan, melt some butter and cook the plaice fillets for about 3-4 minutes per side or until they are golden brown and cooked.
  3. To serve, arrange the plaice fillets on plates and pour the hollandaise sauce over them.

Fun Facts

Hollandaise sauce is often confused with mayonnaise because of its creamy consistency and yellow color, but the main difference is that hollandaise sauce is prepared hot with clarified butter and egg yolks, while mayonnaise is made cold with oil and egg yolks. Hollandaise sauce is typically served with asparagus or fish dishes, and its creaminess pairs perfectly with the delicacy of plaice.

If you do not have plaice, you can use this sauce with other types of flat fish like sole or sea bass. And if you happen to be in the mood for an Italian touch, try adding some chopped chives to the hollandaise sauce for an even fresher and more aromatic flavor.