Joanne Harris, Fran Warde

Grilled Sole with Hollandaise

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Sole is a delicious, tender fish which needs very little to enhance it. (See for a note about sole.) Sole à l’Hollandaise is perfect – indeed hollandaise sauce is a perfect accompaniment to all kinds of fish, as well as making asparagus or green beans into an elegant vegetarian starter.

Ingredients

For the hollandaise

  • 350 g butter
  • 2 tbsp white wine vinegar
  • juice of

Method

First make the sauce. Melt the butter slowly in a saucepan. In a separate, small saucepan, heat the white wine vinegar and lemon juice until just boiling. Place the egg yolks in a jug and blend with a hand-held blender, then slowly add the hot vinegar and lemon juice. Then, just as the butter comes to the boil, slowly pour it into the egg yolks and vinegar, constantly blending until all the but