Saturday, 22nd September 2018
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This is a terrific meal for a large informal supper party. The hollandaise goes equally well with the fish as the vegetables.

ingredients (4 to 6)

- 400g Hake (or Turbot, Cod or Brill)

- 400g Salmon (or Seatrout or Bass)

- 450g (1lb.) Mussels

- 1 Glass White Wine

- 1kg (2lbs.) Potatoes (small new ones in their skins)

- 1 kg. Broccoli

- 4 Large Free-Range Egg Yolks

- 450 Butter

- Juice Half Lemon

- Black Pepper

- 2 Lemons

method

Buy the fish weighed off the bone.

Boil the potatoes and the broccoli separately in salted boiling water until cooked through. Keep warm.

Beard the mussels and open in a lidded pot on the heat in the white wine. Strain off the pan juices into a pot and top up with water sufficient to cover the fish.

Cut the each piece of fish into 4x 110g (4 oz.) pieces. Poach these gently in the mussel juices until just cooked through.

Melt the butter and while still hot pour onto the egg yolks whipping all the time as you would do for mayonnaise. (A hand held beater or a liquidiser makes this easier)

On each plate pile up the two different fish, the mussels, the potatoes and the broccoli and dribble over some of the hollandaise. Serve the remainder in a sauce boat. Half the lemons and serve them on the plates.

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