- LIME AND OLIVE OIL HOLLANDAISE
- 175ML LIGHT OLIVE OIL
- ZEST AND JUICE OF 1 LIME
- 2 EGG YOLKS
- 3 TBSP WATER
BASS, OYSTER, LEEKS, HOLLANDAISE
Ingredients
Method
LIME AND OLIVE OIL HOLLANDAISE
*WARM THE OIL UNTIL TEPID, ADD LIME ZEST
*WHISK THE EGGS, WATER AND LIME JUICE OVER A BAINS MARIE TO MAKE A SABAYON
*SLOWLY EMULSIFY THE OIL
*COVER AND SET ASIDE UNTIL REQUIRED
OYSTER
*OPEN THE OYSTER AND PAT DRY ON A J CLOTH
*FLOUR, EGG AND BREADCRUMB THE OYSTER
*DEEP FRY FOR 1 ½ MINUTES AT 180C UNTIL GOLDEN AND CRISPY
LEEKS
*PEEL AND TRIM THE LEEKS
*BLANCH IN RAPIDLY BOILING SALTED WATER FOR AROUND 3 MINUTES UNTIL TENDER
BASS
*PORTION THE BASS FILLETS TO AROUND 130G AND CHECK FOR PIN BONES AND SCALES
*SEASON THE FISH WITH SALT AND BRUSH WITH LIGHT OLIVE OIL
*BAKE IN THE OVEN AT 200C FOR AROUND 5-6 MINUTES UNTIL THE FISH IS COOKED
*REMOVE FROM THE OVEN AND FINISH WITH FRESHLY GRATED LIME ZEST
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
