Hollandaise Sauce For Eggs Asparagus Fish Recipes

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

HOLLANDAISE SAUCE

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

ROASTED ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

STUFFED FISH ROLLS WITH ASPARAGUS HOLLANDAISE SAUCE

Steps:

• Cook bacon in frying pan until crisp, drain on absorbent paper. Combine asparagus, bacon and grated cheese in a bowl.
• Press spoonfuls of mixture onto the fish and roll up, secure with toothpicks.
• Place fish on oiled ovenproof dish in a single layer and brush with melted butter. Bake fish at 180c for 20mins or until cooked through.
• For the Sauce.
• Boil or microwave asparagus until tender.
• Place egg yolks, wine, lemon juice and cayenne in a blender, blend until smooth about 10 seconds.
• Slowly pour in hot butter, blend until thickened.
• Add hot asparagus and blend until smooth, serve immediately.
• Hollandaise should be served warm not hot.
• To serve place two fish rolls per plate top with sauce.

SALMON AND ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• Preheat oven to 230°C (450°F).
• Cut off ends of asparagus spears and divide into 4 portions.
• Mince garlic, separate into 4 portions.
• Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
• Microwave one lemon for 15 seconds to release the juices.
• Place one salmon fillet in the center of each sheet.
• Top with serving of garlic and asparagus.
• Drizzle each serving with juice from lemon.
• Sprinkle with fresh ground black pepper and seasoning blend to taste.
• Bring up the sides of foil and fold top over twice.
• Fold up ends of foil leaving room for air to circulate inside the foil packets.
• Place in oven for 12 to 15 minutes or until easy to flake.
• To prepare the sauce:.
• Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
• In a small bowl, beat egg yolks with lemon juice.
• Add salt and cayenne pepper or hot sauce.
• Beat till foamy.
• Slowly beat in butter, then the water.
• Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
• Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
• Drizzle with sauce and serve with lemon wedge on the side.

HOLLANDAISE SAUCE

Steps:

• How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break. Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously.