Halibut in Creamy Savory Hollandaise - Want a Speedy Nutritious Dinner?

The sauce is everything or every mistake can be hidden in a good sauce.

One thing I did not consider when circumstances cause me to be dragged kicking and screaming into the " fish 3 times a week" club was that it takes about 15 minutes to bake a nice flaky piece of fish. Yes, it's true 15 minutes and the protein is ready to eat. Now let us admit it would be longer if you had to fry it but not by much. I bake a lot of my fish dinners, and I love being able to just throw it in the oven blanketed in my flavor choices of the day and when it comes out I can eat.

Here is dinner going into the oven:

I loved when I saw it like this. It looks like a rose. In fact, this is a filet of halibut filet coated with olive oil and parsley and a dollop of butter on top that I covered in chopped onion and garlic. I poured a little cream around the edges and drizzled lemon juice over everything. Salt and pepper to taste. Into the oven at 375 degrees for 15 minutes. The fish is poached and the sauce melts together nicely.

I have been trying to practice my sauce making again. As such, I made a hollandaise sauce to go with this meal. I realized I like my sauce thicker, so I knew I was going to want to incorporate this poached infused liquid gold into my hollandaise. If it worked great, if not I'd start over again with a hollandaise only sauce, or make a quick tartar sauce.

As luck would have it, it turned out amazing:

I asked my daughter what I always say about the sauce, she mimicked me "The sauce is everything." Honestly, you can eat almost anything if it has a good sauce. I mean, look where we started and where we ended up!

I made the hollandaise from a Jamie Oliver recipe:

100 grams melted butter
2 room temperature egg yolks
1 tablespoon lemon juice
1 teaspoon mustard

Melt butter, set aside. In a bowl over low simmering water in a pot, add the egg yolks and mustard and lemon. Mix with a whisk until light and warmed through. Slowly add the melted butter while whisking until thickened. Set aside and keep it warm  - at this point, I would add the poaching liquid, it is divine. I sure can not eat that every day, or can I :) Now I will tell you what I did. This is Jamie's recipe and method.

I, however, did this in a different fashion. I have a to saucier pan, I added the eggs, lemon, mustard and on low flame whisked, I then added cold cubed butter to that pan with a slightly higher heat under it. I was amazed but this method worked perfectly. No more struggling with a bowl over simmering water for me. I know you can also make it in a blender, but I like my saucier pan, it is easy to handle and a snap to clean.

~ Hugs from Mum

#fastfishdinner #easyhalibut #bakesomefish # hollandaise


  1. I have not had food in 4 days, so I'm reading your blog to torture myself. MMMM

  2. Dearest Leasa, I am glad my posts can keep you hungry for when your feeling better


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