Poached Fish with Cranberry Hollandaise

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

I served this dish at one of my annual charity Christmas dinners. Its great hollandaise sauce takes advantage of the tartness and very light sweetness of cranberries. The best fish to use include redfish, drum, flounder, and salmon.

Ingredients

  • ¼ cup dry white wine
  • ½ lemon, sliced
  • 6 black peppercorns

Method

  1. Pour water to a depth of about ½ inch into a large stainless steel or enameled saucepan and bring to a simmer. Add the wine, lemon slices, peppercorns, parsley, and salt, and simmer for 5 minutes. Reduce the heat to maintain a gentle simmer while you make the sauce.
  2. To