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Ingredients
Steamed Fish with Parsley Hollandaise
- For the fish
- 4 Sole fillet
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 200 grams Wild rice
- 4 Tbsps mixed Frozen vegetables
- 1 Tbsp butter
For the sauce: melt butter and skim off foam. Whisk egg yolks with wine in a metal bowl over hot water bath until frothy. Gradually add butter and whisk until creamy. Season with mustard, salt and pepper to taste and keep warm.
For the fish: drizzle fish fillets with lemon juice and season with salt and pepper.
Cook wild rice mix according to package instructions.Thaw vegetables and blanch in boiling salted water for 4 minutes, drain and rinse in cold water, drain well.
Place fish fillets into a steamer. Bring some water to a boil in a matching pot and steam fish for about 4 minutes.
Heat vegetables and season with salt and pepper.
Add parsley to sauce. Arrange fish on plates and top with vegetables and sauce. Arrange rice next to fish and garnish with lime slices. Serve with salad, if desired.