Hollandaise Sauce with Fish By Vicky Ratnani

Hollandaise Sauce with Fish

A simple, classic recipe of creamy Hollandaise sauce with fish, for a traditional French dinner.
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Cooking Time

10-15 min

Meal Type


Preparation Time

15 min



Rate This Recipe8


  • For Hollandaise
  • 3 egg yolks
  • 2 tbsp Vinegar
  • 7 to 8 black peppercorns
  • 1 bay leaf
  • 3 to 4 crushed shallots
  • 1 tbsp lemon juice
  • Saffron sprigs
  • 1 tsp mustard paste
  • 3 tbsp clarified butter
  • salt
  • 20 gm chilli powder
  • Crushed black pepper
  • For Poaching
  • 1 white fish fillet
  • 1 cup vegetable stock
  • 14 to 15 black peppercorns
  • 2 shallots
  • 1 tbsp lemon juice
  • Parsley stem
  • 6 green beans
  • A few broccoli florets
  • salt
  • For Garnish
  • Cherry tomatoes
  • Crushed black pepper
  • Basil leaves
  • Sprouts
  • Olive oil
  • salt


  1. 1

    In a bowl whisk egg yolks and set it aside. Prepare a reduction by heating vinegar saffron, black peppercorns, bay leaf, lemon juice and crushed shallots. Add some reduction to the egg yolk mixture, whisk again. Add salt crushed saffron, chilli powder, mustard paste, clarified butter and crushed black pepper. While whisking place the bowl over a vessel with boiling water. Whisk continuously till it becomes thick. The Hollandaise sauce is ready. Heat vegetable stock in a pan for poaching, add black peppercorns, crushed shallots, green beans, salt, lemon juice, parsley stems and the fish fillet. Cook on a low flame until done. Plate the poached fish with vegetables and spoon the hollandaise sauce on it. Garnish with chopped cherry tomatoes, basil leaves, crushed black pepper, olive oil, salt and sprouts.

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