Braised Fish with Hollandaise Sauce
A very satisfying and fun dish to make! A gently cooked fish, the sweetness of the onions and the fatty element of the hollandaise sauce bring a perfect balance to the palate.
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Peel <quantity>12</quantity> baby onions
Cut them in half crosswise
Transfer to a bowl and add the zest of <quantity>½</quantity> a lemon
Add salt to taste and <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Toss to coat all the onions
Transfer the onions to a pan with the wider part up and top with <quantity>3</quantity> sprigs of thyme
Bake the onions for at least 25m until tender and deep golden brown
Trim, half and peel <quantity>1</quantity> medium onion
Preheat a cast-iron skillet over high heat and add the onion. Char on both sides until deep brown
Transfer the onion to a saucepan, cover with <quantity>200<unit>ml</unit></quantity> of water and let it cook on low heat for 15-20m to extract the flavors
Fill ¼ of a small saucepan with water. Bring it to a gentle simmer over low heat
Add <quantity>3</quantity> egg yolks to a large bowl and whisk. Squeeze <quantity>1<unit>tsp</unit></quantity> of fresh lemon juice while whisking. Season with salt to taste
Place the bowl over the saucepan. Whisk the yolk until it starts to thicken. If the water starts boiling, turn off the heat and turn it back on when the steam nearly subsides
Add <quantity>250<unit>g</unit></quantity> of cubed cultured butter, in batches, while whisking. Continue until the mixture turns into a velvety sauce. Make sure to fully emulsify a batch of the butter before adding another
Remove from heat. The hollandaise sauce is ready. Reserve
Remove the onions from the oven. The caramelized baby onions are ready. Reserve
Remove the charred onion broth from heat, discard the onion and add <quantity>2<unit>tbsp</unit></quantity> of oyster sauce. Stir to combine and reserve
Season both sides of <quantity>4</quantity> halibut fillets with salt to taste
Fill a pan with <quantity>200<unit>ml</unit></quantity> of water and add <quantity>50<unit>ml</unit></quantity> of extra virgin olive oil
Turn the heat on to high and place the halibut fillets in the pan, leaving some space between them
When the water starts to boil, reduce the heat to low and cover with a lid for 1m to precook
Tilt the pan and baste the fillets with the pan liquid for 4m until they are opaque and cooked through
Check if the fillets are done by poking them with a cake tester, you should find little no resistence. The braised fish fillet is ready
Plate a portion of the Caramelized Baby Onions
Plate a Braised Fish Fillet and a portion of the Hollandaise Sauce on the side
Drizzle the onions with a portion of the charred onion broth
Garnish the fish with dill to taste. The braised fish with hollandaise sauce is ready
Tasty, rich and moist! Enjoy!
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