Fine fish platter with saffron-hollandaise sauce and duchess potatoes

Name: Fine fish platter with saffron-hollandaise sauce and duchess potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 850 g floury potatoes; 7-10 Tbsp Salt; 3 Egg yolk (size M); 4 TABLESPOONS + 50 g butter; 7-10 Tbsp grated nutmeg; 1 (approx. 750 g) Head Romanesco; 2 TABLESPOONS + 180 g whipped cream; 600 g Salmon fillet; 400 g pike-perch fillet; with skin; 400 g Monkfish fillet, ready to cook; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 125 g Crayfish tails; in brine; 1 Hollandaise sauce bag; 1 jar (0.1 g) Saffron threads; 1/2 bunch Dill; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

850 g floury potatoes
7-10 Tbsp Salt
3 Egg yolk (size M)
4 TABLESPOONS + 50 g butter
7-10 Tbsp grated nutmeg
1 (approx. 750 g) Head Romanesco
2 TABLESPOONS + 180 g whipped cream
600 g Salmon fillet
400 g pike-perch fillet; with skin
400 g Monkfish fillet, ready to cook
4 TABLESPOONS Oil
7-10 Tbsp Pepper
125 g Crayfish tails; in brine
1 Hollandaise sauce bag
1 jar (0.1 g) Saffron threads
1/2 bunch Dill
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Peel, wash and halve the potatoes and cook them in boiling salted water for about 20 minutes, drain and dry the potatoes on the still hot cooking place. Press through a potato press. Stir in 2 egg yolks and 2 tablespoons of butter and season to taste with salt and nutmeg. Let cool off
2
Romanesco clean, wash and cut into florets. Cook in boiling salted water for 8-10 minutes. Pour the potato mixture into a piping bag with a large star-shaped spout and spray about 16 tuffs onto a baking tray lined with baking paper. Whisk 1 egg yolk with 2 tbsp. cream, carefully brush tuffs with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Drain the Romaneso, rinse with cold water and drain
3
Wash the fish, dab dry and cut into slices or medallions. Heat the oil in a large pan. Fry fish for 2-4 minutes on each side, depending on the thickness. Fry the pike-perch only on the skin side. Season with salt and pepper. Take out and keep warm. Drain crayfish tails and toss in the frying fat. For the sauce, stir the sauce powder into 125 ml water and 180 g cream. Add saffron. Heat while stirring and boil up briefly. Fold in 50 g butter in pieces, remove from heat
4
Heat 2 tablespoons of butter and toss the Romaneso in it, season with salt. Wash the dill, shake dry. Pluck the pennants and chop finely, except for a little garnish. Arrange fish with Romanesco, sauce and duchess potatoes, sprinkle with crayfish tails. Sprinkle with dill and garnish
5
Waiting time approx. 30 minutes