Poached Brill/Tomato Hollandaise

Name: Poached Brill/Tomato Hollandaise
Yield: Serves Four
Ingredients: 275 ml white wine; 1 handful of fresh herbs, tarragon, parsley, dill, coriander, chervil; 1 whole garlic bulb, peeled, cut in half; sea salt & black pepper; 1 tbsp peppercorns; 4 carrots, chopped; 1 whole brill, roughly 1.5 kg, filleted, with the skin on, 4 fillets; 4 tomatoes; 1 shallot, peeled, finely sliced; 1 small lobe of ginger, peeled, grated; 2 sticks celery, chopped; 2 tbsp white wine; 1 lemon, cut into wedges; 1 leek, chopped; 2 medium onions, peeled, sliced; 12 white peppercorns, cracked; olive oil; 3 egg yolks; 175 g salted butter; 1 tbsp white wine vinegar; ½ tsp caster sugar; 2 tbsp lemon juice

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Stock

2 medium onions, peeled, sliced
1 leek, chopped
2 sticks c

Fish course
Pescatarian
Gluten-free

Method

To make the stock

Place the onions, leek, celery, carrots and garlic into a large saucepan, add enough water to just cover and bring to the boil. Simmer for 10 minutes. Take off the heat and add the herbs, wine, peppercorns, lemon and ginger. Return to the heat, and simmer for a further 10 minutes. Turn off and allow the flavours to infuse for 20 minutes. S