Sole with Hollandaise Sauce Recipe (Tongfilets met Hollandaise Saus)
"Sole (Solea solea, or tong in Dutch) is usually one of the most expensive items on restaurant menus, but it's not very hard to make at home for a fraction of the cost. This delicate fish is so subtly tasty, however, that it's best not to mess with too many flavors. Keep it classic with hollandaise sauce and some wild spinach. This tried-and-tested recipe is classy enough for a dinner party or special occasion cooking, and enduringly delicious. Look for sustainable varieties of sole, such as ones with the MSC label. This recipe is from Het Nederlands Viskookboek (or 'The Dutch Fish Cookbook'), and has been translated and adapted for this site and published here with the permission of the publisher...."
INGREDIENTS
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FOR THE CLARIFIED BUTTER:
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2 cups (250 g) best quality butter (roomboter)
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FOR THE DISH:
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4 large sole fillets or 8 small ones (aim for 5-6 oz/150-180 g per person)
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Salt and freshly milled white pepper
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3 tbsp (40 g) clarified butter
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2 tbsp peanut oil (arachideolie in Dutch)
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1 clove garlic
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2 tbsp olive oil
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1 lb (400 g) wild spinach
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FOR THE SAUCE:
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4 tsp lemon juice
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4 tbsp water
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4 egg yolks
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YOU WILL NEED:
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A cutting board
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A chef's knife
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2 saucepans
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A mixing bowl
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A frying pan or skillet
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A colander
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A double-boiler or simply place a bowl over a saucepan
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A balloon whisk
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