Steamed Flaky Cod, Asparagus and Avocado Hollandaise
This Steamed Flaky Cod, Asparagus and Avocado Hollandaise is a adapted dish from another but it truly has the visuality and taste that are both wow and amazing without being too complicated. Light and easy for a summer evening to impress friends.
“This is hollandaise like you’ve never seen before. Follow this method for a really easy, no whisk, no splitting, silky, elegant sauce. Really fresh, really vivacious and really green!”
- 1 bunch of thick asparagus , (350g)
- 2 x 150 g chunky fillets of white fish , skin off, pin-boned, from sustainable sources
- 2 spring onions
- 1 lemon
- red wine vinegar
- ½ a bunch of tarragon , (10g)
- 1 really ripe avocado
- 1 large free-range egg
- extra virgin olive oil
- Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top.
- Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through.
- Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water.
- Bring to the boil while you pick half the tarragon leaves into a blender.
- Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk.
- Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection.
- Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.
- Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over.
- Have fun with your sauce and add mint, basil, parsley or marjoram.
- Try to use a really nice red wine vinegar, it really does make a difference.
- You can serve the hollandaise hot, warm or even room temperature. Keep it warm in a preheated flask, it’ll be perfect for an hour.
- Add the finely sliced spring onions to iced water and they’ll curl up and get really crunchy, same applies for radishes, chillies, and even herb leaves.