Seabass with Asparagus and Citrus Hollandaise Sauce
This Seabass with Asparagus and Hollandaise Sauce is a simply cooked dish! The sauce is sprinkled with orange, lime and lemon zest and chives
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Cooking tools:
- Food processor
- Pizza oven
- Grill
- Double boiler
- Fine-mesh sieve
- Microplane
- Nonstick skillet
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Plate
- Peeler
Ingredients
- 4 x 200g seabass portions
- Salt
- pepper
- 25g butter
- 1 large bunch of asparagus
- 25ml olive oil
- 3 large egg yolks
- 300g clarified butter
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot, peeled and diced
- 1 bay leaf
- 1 tbs mixed orange, lime and lemon zest
- 1 tsp chives chopped
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