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Le Chaudron recipe
Colin sauce hollandaise
Poached hake with hollandaise sauce
⏱ 35 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hake fillets
3egg yolks
200 g (7 oz)clarified butter
1lemon, juiced
11 liter (1 qt) court-bouillon
1 pinchcayenne pepper
- 4 hake fillets
- 3 egg yolks
- 200 g (7 oz) clarified butter
- 1 lemon, juiced
- 1 1 liter (1 qt) court-bouillon
- 1 pinch cayenne pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the hollandaise: whisk the egg yolks with a little water over a double boiler until thick and foamy.
- Drizzle in the warm clarified butter, whisking constantly, so the sauce emulsifies and turns smooth and creamy.
- Season the hollandaise with lemon juice and a pinch of cayenne, then keep it warm without letting it boil.
- Poach the hake in the simmering court-bouillon for 8 minutes until just opaque and tender.
- Drain the hake carefully and place it on warm plates without breaking it.
- Spoon plenty of hollandaise over the fish and serve right away with steamed potatoes or asparagus.
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