July 2008 - Halibut Roulade with Hollandaise Sauce
*Halibut Roulade
At the time of writing this, The Marine Conservation Society (MCS) believes that Pacific Halibut are fished within sustainable levels using methods which do not cause unacceptable damage to the environment or non-target species. For more information visit: www.fishonline.org
| Ingredients Serves 2
For the Hollandaise Sauce:
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step 1. In a food processor, blend the prawns and Coriander to a rough paste, then season with salt and pepper. step 2. Lay the fish fillets out on a chopping board and spread the prawn paste evenly over each fillet. Top the prawn paste with a layer of spring onion and ginger step 3. Roll the fish fillets from tail to head and wrap in silicone paper (twisting the ends to resemble a sweet wrapper) Step 4. Steam for approx 12 - 15 minutes For the Hollandaise Sauce step 1. Put the white wine vinegar and water into a small saucepan with the peppercorns, bring to the boil, then reduce the heat and simmer until it is reduced to 1 tablespoon (take care, as this reduces very quickly). Strain step 2. Mix the egg yolks in a blender or food processor and add the strained vinegar while the machine is still running. step 3. Melt the butter in a small saucepan and heat until it is almost brown. While the blender is still running, add three quarters of the melted butter and lemon juice, then add the remaining butter and season well with salt and pepper. |
 Tips...I find the best way to present this dish is to cut the fish in half and sit on a pool of Hollandaise sauce to show the roulade effect. | |
