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–+ servings
Servings: 4 Persons

Tusk with Hollandaise Sauce

Served with green asparagus and potatoes
Author: Mette
Keyword: Dinner, Fish, Sauce, Tusk
Prep Time: 30 minutes
Cook Time: 25 minutes
Metric - US Customary

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.