Avocado Hollandaise Sauce With Sea Bass and Mexican Chayote - Escoffier

Ingredients

• 2 medium avocado
• 3 sprigs of cilantro
• 1 oz chopped onions
• Juice of ½ lime
• 4 tbsp water
• 1fl oz white vinegar
• 4 each egg yolks
• 24 oz clarified butter (butter should be at 125?F)
• 2 tbsp water
• Lime juice, to taste
• Salt, to taste
• Cayenne pepper, to taste
• White pepper, to taste
• 2 tbsp dried hibiscus flowers
• 1 cup water
• 1 tbsp sugar
• 1/2 tbsp chia seed