Steamed Haddock with Blood Orange Hollandaise Recipe - Great British Chefs

Ingredients

• 600g of haddock, cut from the loin in a single thick piece
• 50g of coarse sea salt
• 10g of sugar
• 1 lemon, zested
• basil stalks
• 50ml of rapeseed oil
• 1/2 onion, finely sliced
• 1 small carrot, peeled, halved lengthways and finely sliced
• 1/2 fennel, finely sliced
• 2 blood oranges, segmented
• 25ml of dry white wine
• 25ml of blood orange juice
• salt
• pepper
• 2 egg yolks
• 100ml of blood orange juice, reduced to 25ml
• 7ml of white wine vinegar
• 200ml of clarified butter, melted
• 5 basil leaves, chiffonaded
• 1/2 fennel, finely shaved, dressed in a drizzle of rapeseed oil and sprinkle of salt