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Poached fish fillets with Dutch sauce and steamed vegetables

Poached fish fillets with Dutch sauce and steamed vegetables

Take the butter out of the fridge to warm up.


1. In a saucepan to fit the fish, put very little water, at the end you only have to cover half the fish so as not to boil in the dry.

2. Add salt, vinegar, white wine, peppercorns, coriander seeds and bay leaves.

3. Bring the liquid to a boil and simmer for about 2 minutes.

4. Extinguish the flame, cover the pan and let it infuse for 20-30 minutes.


Meanwhile, prepare a steamer. Put 2 cups of water in the bowl.

1. Wash, clean the spine and cut the vegetables as you see in the pictures.

2. You will salt and pepper them.

3. Place them in the steamer sieve. If you don't have a steamer, improvise from a bamboo basket or metal sieve with large holes on a pot of boiling water and seal with a lid. Cook the vegetables in steam, over low heat, for about 15 minutes, or until tender, but remain al dente, keeping a pleasant texture.

4. Put the saucepan with the infusion back on the fire and bring it to a simmer.

5. Reduce the flame as much as possible, so that the water is maintained at a temperature of 80-90 ° C.

6. Put the salmon pieces in the liquid and cook for about 10-15 minutes, or until they are done. Check this by inserting a small knife into the thick area of ​​the fillet, if it is salmon (thicker than other fillets). The flesh should be whitish and opaque, not pink.

7. Remove the fillets and drain them well of the liquid.


1. While the fillets are cooking, heat a 3-4 cm thick layer of water in a very small saucepan over low heat.

2. Mix the yolks with 1 tablespoon of cold water, in a metal bowl, I have a kind of wide kettle with a long tail and it is very convenient for such a thing. The one I used to pour the icing on the Piernik cake on the blog. Use a whisk, with quick round movements, until the mixture becomes frothy and doubles in volume.

3. At this stage you can add 1-2 drops of lemon juice.

4. Place the bowl over the pan in which the water boils very slowly. Stir the eggs for another 1-2 minutes, until they have thickened a little.

Extinguish the flame under the pan, but keep the bowl on top.

5. Add the butter in small portions, stirring constantly. If you add butter too quickly, the emulsion will cut. As the sauce thickens, the slices of melted butter may increase. After all the butter has been incorporated, add the lemon juice and grated peel, plus the black and pink peppercorns.

6. Taste and season with salt. The sauce should be served immediately. Place the fillets on or next to the steamed vegetables and sprinkle them abundantly with the Dutch sauce and each one sprinkles, according to taste, with the lemon juice from the slices you will associate with the food.

May it be useful to you!

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