Weekend brunch anyone?
I’ve been at the ghee again. This time for a twist on the classic eggs Benedict / Florentine – both of which usually involve muffins. In my twist I mixed egg yolks with ghee for a deliciously rich and creamy sauce to top a bit of otherwise bland fish. No offence Mr Plaice – but on your own you lack a bit of gusto.
I thought I was being really clever using my new found love of ghee to make a hollandaise sauce, but it turns out it is often made with clarified butter anyway. I am a relative newcomer to the delights of cooking with butter and its derivatives so am constantly surprised about the things I didn’t know when I was hiding in my low-fat margarine world.
This was my first attempt at making hollandaise sauce and I think I’m hooked. It’s really very quick and simple to do and tastes divine. Whilst this is a speedy dish assembling the various bits and pieces does use rather use more pots and pans than I can actually cope with first thing in the morning – so best saved for a weekend brunch or week night supper.
Every part of this dish is packed full of goodness, vitamins and minerals – fish, ghee, egg yolks and spinach – what’s not to love?
I’ve also since made a lime version – adding half the zest of a lime and a touch of juice – served with prawns – Oh my goodness. Since I’ve cut out my favourite flavour enhancers garlic, most spices and onions from my diet at the moment this was a much needed taste sensational bomb!
This will also work with any other fish. If you want it more filling, double up on plaice fillets or include a poached egg before you pour on the sauce.
- 2 Tablespoons ghee (homemade or use organic ghee byPukka Herbs) + extra for frying the plaice.
- 2 free-range egg yolks
- Squeeze of lemon juice
- Pinch of celtic salt
- 2 fillets of plaice
- 2 Large handfuls of spinach
- First start the hollandaise. Melt the ghee till liquid and set aside. Heat a
- bain marie(pyrex bowl over a saucepan of simmering water). Whisk the 2 egg yolks in the bowl until they are a thickened. Remove from heat. Whisk in the butter pouring a little in at a time, when really thick and creamy add a squeeze of lemon juice a pinch of salt and set aside whilst you are assembling the rest of the dish. Stir frequently to avoid a skin forming on the surface.
- Cook your fish – I pan fried mine in a tsp of ghee. Plaice takes just 2 mins each side. Remove from heat and cover so it keeps warm while you cook the spinach
- Using the same pan, wilt the spinach, then remove from heat and blot with kitchen towel.
- Plate up with the plaice on the bottom, followed by a dollop of spinach and a drizzle of the golden hollandaise sauce over the top.