Sole on the bed of spinach with hollandaise

Ingredients for Sole on the bed of spinach with hollandaise

Instructions for Sole on the bed of spinach with hollandaise

To prepare the Sole on the bed of spinach with hollandaise recipe, please follow these instructions:

Salmon's father: Salmon cut if necessary. in smaller pieces and blended in a food processor, add the egg and blend with the half in the cream, add bit by bit to a suitable consistency, season with salt and pepper.

The sole is cut out of the whole filets without skin and bones. On the skin side, lubricated salmon forcemeat. That added a layer of spinach leaves. The fish rolled together from the tail to the head. Fish rollers steamed in white wine and water in a shallow Pan under the lid.

The thoroughly washed spinach Sauté in a pan with melted butter, the whole cleaned scallions can Sauté with when the spinach have fallen a little together. The spinach seasoned with salt and pepper.

Hollandaissovs: melt the butter and let it cool off. Egg yolks whipped to creamy consistency over low heat. Taken from the heat.

Add the melted cooled butter, (without whey) and whisk it a little at a time into egg mixture. Season with salt and pepper to taste, and boil brine.

It is very important to the egg yolks whisked under very low heat, otherwise they will be destroyed. Use if necessary. water bath. The sauce must not be heated further as it will discard.

Serving: Fish rollers be shared if applicable. in two pieces that served on butter sautéed spinach on the plate. Around the fish served with pieces of butter steamed scallion. The sauce is poured gently around.

Tips:
Variation tips: the Court can be made with all kinds of flatfish.