Served with green asparagus and potatoes
Recipe for tusk with hollandaise sauce
Cusk is a mild-tasting fish that is quite similar to cod.
In this recipe, we use the fillet, which combined with green asparagus, baby potatoes, and Hollandaise sauce, makes for a truly delicious meal.
Servings: Persons
Tusk with Hollandaise Sauce
Served with green asparagus and potatoes
Ingredients
- 600 gram Tusk fillet
- 4 pcs. Carrots
- 1 pcs. fennel
- 1 pcs. Onion
- 3 cloves Garlic
- 1 bunch Dill
- 1 pcs. Lemon grated zest and juice
- 150 gram White Wine
- Butter
- Oil
- Spices salt and pepper
Sides
- 1 bunch Asparagus green
- 1 kg Potato use small potatoes
Sauce
- 250 gram Butter equals 1 package
- 3 pcs. Egg Yolk
- 0.5 pcs. Lemon the juice from this
- 15 gram Fish Stock
- 1 pinch Salt
- 1 pinch Pepper white pepper
Instructions
Tusk fillet with herbs:
- Rinse and dry the fish well.
- Sprinkle it with salt and let it sit at room temperature for 30 minutes.
- Rinse the salt off the fish and dry it well. It is now ready for use.
- Peel and chop the onions and garlic.
- Peel the carrots and chop them into small cubes.
- Wash and grate the lemon and then squeeze out the juice. Set both aside.
- Rinse the dill thoroughly and dry it well. Then chop it coarsely.
- Rinse the fennel, cut off the top and discard it. Also, cut the fennel into small cubes.
- Heat a sauté pan with oil.
- Once the oil is hot, add a pat of butter, and sauté the vegetables over medium heat until slightly soft. Do not overcook them as they will also go into the oven. Season with salt and pepper.
- Place the fish in an ovenproof dish and lightly season it with salt and pepper. Sprinkle with grated lemon zest and dill, and finally drizzle lemon juice over it.
- Lay the sautéed vegetables on top of the fish in the dish.
- Pour in the white wine.
- Bake the fish in the oven for about 25 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
Hollandaise Sauce:
- Start by clarifying the butter.
- Put the butter in a small pot and melt it over low heat.
- Once the butter is melted, skim off the whey from the top. The whey is the white, cloudy layer on the surface of the pot.
- Carefully pour the clarified butter into another pot - make sure the sediment does not transfer.
- Place the egg yolks and fish stock in a bowl that can withstand sitting over a water bath.
- Whisk until the mixture becomes light and foamy.
- Add the clarified butter - start with a little at a time while whisking, then you can add the rest of the butter in a thin stream. Whisk the sauce constantly.
- Season the sauce with lemon juice, salt, and white pepper.
Serving:
- Boil the potatoes until they are tender.
- Cut off the bottom part of the green asparagus and steam them in lightly salted water.
- Serve the fish along with potatoes, green asparagus, and the delicious Hollandaise Sauce.