Fish platter with saffron-hollandaise sauce

Name: Fish platter with saffron-hollandaise sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, nutmeg, pepper; 1 Romanesco; 3 TABLESPOONS + 50 g butter; 3 Egg Yolk; 300 g fillet of pike-perch, salmon and monkfish (with skin); 1⁄2 Federation Dill; 200 g Whipped cream; 2-3 TABLESPOONS Oil; 7-10 Tbsp 1 p. Preparation for Sauce Hollandaise (for 125 g butter); 1 jar (0.1 g) Saffron threads; 100 g Crayfish meat; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, nutmeg, pepper
1 Romanesco
3 TABLESPOONS + 50 g butter
3 Egg Yolk
300 g fillet of pike-perch, salmon and monkfish (with skin)
1⁄2 Federation Dill
200 g Whipped cream
2-3 TABLESPOONS Oil
7-10 Tbsp 1 p. Preparation for Sauce Hollandaise (for 125 g butter)
1 jar (0.1 g) Saffron threads
100 g Crayfish meat
baking paper

Directions

1
Peel, wash and halve the potatoes and cook them covered in salted water for about 20 minutes. Clean, wash and divide Romanesco into florets.
2
Drain the potatoes, let them steam briefly and press them hot through a potato press. Stir in 2 tablespoons of butter and 2 egg yolks. Season with salt and nutmeg. Pour the potato mixture into a piping bag with a large star-shaped spout, allow to cool slightly.
3
Wash the fish, dab dry and cut into 4 equal pieces. Wash the dill and cut finely.
4
Spray tuffs from the potato mixture onto a baking tray lined with baking paper. Whisk 1 egg yolk and 2 tbsp. cream. Carefully brush the tuffs with the mixture. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes.
5
Heat the oil in a large frying pan. Fry the fish in 2 portions on each side for 2-4 minutes, depending on the thickness, frying the pike-perch on the skin side first. Season with salt and pepper. Remove and keep warm.
6
Cook Romanesco in boiling salted water for 8-10 minutes. For the saffron sauce, put the rest of the cream and 1⁄8 l water in a pot. Stir in sauce powder and saffron. Bring to the boil briefly while stirring. Beat 50 g butter in pieces and remove from the heat.
7
Add crabmeat to the sauce.
8
Drain the Romaneso and add 1 tablespoon of butter, flick through. Serve the fish with sauce, Romanesco and duchess potatoes. Sprinkle with dill.