Hake with Hollandaise Sauce

Ingredients for 4 people:

- 8 hake loins (cleaned)

- 4 large leeks

- 1 lemon

- 200 grams of butter

- 3 egg yolks

- Olive oil, ground white and black pepper and salt

 

Preparation

Salt loins slightly and sprinkle with black pepper. Place them in a baking dish greased with a little oil and bake for 8 minutes at 200 degrees. Take out of the oven and put aside.

In a saucepan melt the butter put without allowing it to boil. Remove the white foam and discard it, and take pan off the heat with the melted clarified butter.

Half fill a pot of water to heat gently, and place a glass bowl on the top so that the water touches the bottom of the glass slighlty. Add the egg yolks with a squeeze of lemon, some salt and ground white pepper, and beat them by hand in the glass bowl. Don’t let any water get in the bowl! Add the clarified butter in small quantities, beating continuously. Once you have added all the butter the sauce should look like a yellowish mayonnaise, and with almost the same consistency - just a bit lighter.

Bathe hake loins generously with sauce. Chop the leeks into very thin strips and fry in a pan with a little olive oil.

Serve the loins on a bed of leeks.

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