Il Cucinologo
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Plaice with Hollandaise Sauce

17/11/2023

Plaice with Hollandaise sauce is a delicious and refined combination. Hollandaise sauce is one of the mother sauces of French cuisine and requires some attention during preparation. Here’s how to make it.

Ingredients

  • 4 plaice fillets
  • Salt and pepper to taste
  • Flour for dusting the fillets
  • Butter for frying
  • For the Hollandaise sauce:
    • 3 egg yolks
    • 150 gr clarified butter
    • 1 tablespoon cold water
    • 1 tablespoon lemon juice
    • Salt and white pepper to taste

Preparation

  1. First, start with preparing the Hollandaise sauce:
    • Melt the butter and let it cool slightly.
    • Separate the yolks from the whites and place the yolks in a heat-resistant bowl.
    • Position the bowl over a saucepan with gently simmering water to create a bain-marie (making sure the water does not touch the base of the bowl).
    • Add a tablespoon of cold water to the yolks and begin whisking.
    • Gradually incorporate the clarified butter in a thin stream while continuing to whisk until you obtain a smooth, homogeneous cream.
    • Season with salt, white pepper, and a little lemon juice, then keep the sauce warm.
  2. Move on to the plaice fillets:
    • Sprinkle the plaice fillets with a little salt and pepper.
    • Dust them lightly with flour.
    • In a pan, melt some butter and cook the plaice fillets for about 3-4 minutes per side or until golden and cooked through.
  3. To serve, arrange the plaice fillets on plates and pour the Hollandaise sauce over them.

Trivia

Hollandaise sauce is often confused with mayonnaise for its creamy consistency and yellow color, but the main difference is that Hollandaise is prepared warm with clarified butter and egg yolks, while mayonnaise is made cold with oil and egg yolks. Hollandaise is typically served with asparagus or fish dishes and its creaminess pairs perfectly with the delicacy of plaice.

If you don’t have plaice, you can also use this sauce with other flat fish such as sole or sea bass. And if you’re in the mood for an Italian touch, try adding a little chopped chives to the Hollandaise sauce for an even fresher, more aromatic flavor.