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Home Sliptong met hollandaisesaus en zeekraal

Fish Classic Dutch Festive Quick Samphire Hollandaise

Sole is one of those fishes that makes an impression without much effort. Pan-fried in brown butter, served with a rich hollandaise sauce and a bit of samphire for a salty, fresh contrast, it creates a plate that leaves everyone quietly impressed. Serve it on beautiful dinner plates and the moment speaks for itself. This recipe is perfect for a special dinner, but also for a weekday evening when you want to treat yourself.

x_ckl_recipe_markerSole with hollandaise sauce and samphire Sole with homemade hollandaise sauce and crisp samphire. An elegant dish that's easier to make than you think. How to make sole with hollandaise sauce and samphire? Main course Dutch 4 people 15 min 25 min

Start with the hollandaise sauce. Place the egg yolks with one tablespoon of cold water in a heatproof bowl. Whisk them lightly over a pan of gently simmering water (au bain-marie) until the mixture is thick, creamy and has doubled in volume.
Remove the bowl from the heat. Add the melted clarified butter drop by drop while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over a low warm-water bath.
Rinse the samphire well under cold water. Blanche it for 1 minute in lightly salted boiling water, drain and set aside.
Pat the sole dry with kitchen paper and season lightly with salt and pepper. Heat the butter in a large frying pan over medium-high heat. Wait until the butter turns golden brown and gives a nutty aroma.
Cook the sole 2 to 3 minutes per side until the fish is done and nicely coloured. Spoon some of the brown butter over the fish while cooking. Remove the fish from the pan and let it rest briefly on a warm plate.
Place the sole on a warm dinner plate. Arrange the blanched samphire beside it and spoon a generous serving of hollandaise sauce along the fish. Garnish with a slice of lemon and serve immediately.

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Recipe

Sole with hollandaise sauce and samphire

Sole with homemade hollandaise sauce and crisp samphire. An elegant dish that's easier to make than you think.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Total	25 min

Equipment

Large frying pan
Heatproof bowl
Saucepan
Whisk
Colander
Kitchen paper
Spoon

Ingredients

4 soles, cleaned
150 g samphire
3 egg yolks
200 g clarified butter, melted
1 tablespoon lemon juice
Salt and pepper to taste
Pinch of cayenne pepper
50 g butter (for frying)
1 lemon, sliced

How to make sole with hollandaise sauce and samphire?

Start with the hollandaise sauce. Place the egg yolks with one tablespoon of cold water in a heatproof bowl. Whisk them lightly over a pan of gently simmering water (au bain-marie) until the mixture is thick, creamy and has doubled in volume.
Remove the bowl from the heat. Add the melted clarified butter drop by drop while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over a low warm-water bath.
Rinse the samphire well under cold water. Blanche it for 1 minute in lightly salted boiling water, drain and set aside.
Pat the sole dry with kitchen paper and season lightly with salt and pepper. Heat the butter in a large frying pan over medium-high heat. Wait until the butter turns golden brown and gives a nutty aroma.
Cook the sole 2 to 3 minutes per side until the fish is done and nicely coloured. Spoon some of the brown butter over the fish while cooking. Remove the fish from the pan and let it rest briefly on a warm plate.
Place the sole on a warm dinner plate. Arrange the blanched samphire beside it and spoon a generous serving of hollandaise sauce along the fish. Garnish with a slice of lemon and serve immediately.

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Hollandaise sauce sounds daunting, but with patience and a bain-marie it really works out. The secret is the temperature: not too hot, and add the butter slowly. Take your time and you'll be rewarded with a velvety sauce that completes this dish.

Presentation makes the difference with a dish like this. Lay the fish neatly on a warm plate, arrange the samphire attractively beside it and spoon the sauce generously along the fish. With the right plates on the table, the care you put into this dish will be noticed all the more.