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Fish Fillet with Orange Ginger Hollandaise

Fish Fillet with Orange Ginger Hollandaise submit by:Administrator


Cooking & Preparation Time:0 min

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  • 2 egg yolks
  • 2 tbs water
  • 220g butter, melted
  • 1 tbs lemon juice
  • Juice of ½ orange
  • ¼ tsp of fresh ginger, grated
  • 2 tbs of grated orange rind
  • 3 tbs olive oil
  • 4 fresh white fillets (approx 200g each)
  • 2 bunches asparagus
  • 400g baby potatoes


Orange hollandaise:

Place the egg yolks and water into a glass bowl, set over a pan of simmering water, making sure the base of the bowl is not touching the water. Whisk until the mixture has doubled in size and is thick and creamy. Remove the bowl from the heat and gradually whisk in the melted butter to thicken further. Whisk in the lemon juice, orange juice and ginger. Keep warm over the pan of warm water whilst the fish is cooking.

Garlic and parsley potatoes:

Place potatoes with a pinch of salt in a saucepan of cold water. Bring to the boil. Cook until tender, then drain. Cool and cut in half. Heat one tablespoon of butter in a frying pan, add potatoes, cook for 6-8 mins or until crisp and golden. Add crushed garlic and parsley, salt and pepper to taste, and coat potatoes.

Chargrilled orange:

Thickly slice orange and chargrill on the griddle until golden brown on both sides.

1. Heat the olive oil in a frying pan and cook the fish fillets for 3-4 minutes on each side, until golden and cooked.

2. Cut asparagus in half lengthwise and boil, steam or microwave asparagus until tender; drain.

3. Serve the fish fillets on the asparagus with the garlic and parsley tossed potatoes and the orange ginger hollandaise with capers.

4. Place a chargrilled orange slice on the fish and sprinkle extra orange rind on the fish.

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