Another delicious recipe which I managed to extract out of my brother Rory O’Connell!
Wash the carrots and peel thinly if necessary. Bring the water to the boil. Cut the carrots in 7mm thick slices and add to the boiling water. Season with salt, pepper and a pinch of sugar. Cover and cook until soft. Remove the carrots with a perforated spoon, reserve the liquid, purée the carrots with the butter and cream, taste and correct seasoning.
Meanwhile make the Hollandaise sauce by the usual method. Thin out the sauce by whisking in a little of the reserved carrot cooking liquid. Taste and season the sauce, adding more lemon juice if necessary; it should be the consistency of light pouring cream.
When the fish is cooked, remove the skin and lift each fillet on to a hot serving plate. Put
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