BASS, OYSTER, LEEKS, HOLLANDAISE

Tom Brown

Tom Brown

17th August 2016

BASS, OYSTER, LEEKS, HOLLANDAISE

BASS, OYSTER, LEEKS, HOLLANDAISE

Ingredients

  • LIME AND OLIVE OIL HOLLANDAISE
  • 175ML LIGHT OLIVE OIL
  • ZEST AND JUICE OF 1 LIME
  • 2 EGG YOLKS
  • 3 TBSP WATER

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

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