Grilled sole with hollandaise sauce recipe by Boela Gerber served with lemon wedges and a green salad paired with Groot Constantia Chardonnay.
Ingredients
4 medium sole, cleaned and dressed
olive oil
Maldon sea salt
coarse black pepper
Hollandaise Sauce
30 ml white balsamic vinegar
juice of 1 lemon
250 g butter
6 egg yolks
Recipe
Serves 4
For the hollandaise sauce, heat the white balsamic vinegar and lemon juice until boiling. Reduce slightly. Keep warm. In a separate saucepan, melt the butter slowly.
In a bowl, beat the egg yolks in a blender until creamy. Slowly add warm vinegar and lemon juice mixture. As the butter comes to a boil, slowly pour it into the egg yolk-vinegar mixture, constantly mixing until all the butter is incorporated.
Keep the hollandaise warm by placing the bowl in warm water until ready to serve.
To grill the sole, preheat the grill. Place the sole in a baking pan lined with aluminium foil. Drizzle with olive oil and season with salt and black pepper. Slip under the hot grill for 15 minutes, or until golden brown.
Serve with lemon wedges and a green salad of fresh rocket leaves and shaved Parmesan cheese drizzled with olive oil and balsamic reduction.
'Cheat' Hollandaise Sauce
'Proper hollandaise is a bliksem. I still blow it occasionally, ending up with something that looks like lemon butter. Here's a foolproof "cheat" method.'
Don't heat up the butter. Use a blender to beat the butter until creamy. 1f the blender lakes strain, nuke the butter in the microwave for a few seconds until slightly soft but don't melt it.
Follow the traditional recipe until it comes time to mix the butter with the egg yolk-vinegar mixture. Add the egg yolk vinegar to butter while mixing constantly.
Heat the hollandaise slightly by floating the container in hot water, mixing with a whisk to the desired consistency and temperature.
Wine Pairing
Groot Constantia Chardonnay