Poached Fish with Cranberry Hollandaise

Name: Poached Fish with Cranberry Hollandaise
Yield: Serves four
Cuisine: Creole
Ingredients: 4 sprigs flat-leaf parsley; 6 black peppercorns; ½ lemon, sliced; ¼ cup dry white wine; Four 6–8-oz. redfish, drum, flounder, or salmon fillets; Four 6–8-oz. redfish, drum, flounder, or salmon fillets; Four 6–8-oz. redfish, drum, flounder, or salmon fillets; ½ tsp. salt; 1 cup cranberry juice, boiled down to ¼ cup; 2 sticks (16 Tbsp.) butter, softened; 2 egg yolks; Four 6–8-oz. redfish, drum, flounder, or salmon fillets; Generous Pinch of cayenne

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Americas
United States
Fish course
Dinner
Pescatarian
Christmas
Gluten-free
New Orleans
Louisiana

Method

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.
To