Plaice Florentine with Hollandaise

Weekend brunch anyone? 

Paleo SIBO breakfast plaice ghee

Plaice Florentine – Plaice, Spinach and Ghee Hollandaise

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.

Ghee Hollandaise, paleo SIBO breakfast

Plaice Florentine – Plaice, Spinach and Ghee Hollandaise

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. 

Ingredients (serves 2)

  • 2 Tablespoons ghee (I use organic ghee by Pukka 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

Method

  • 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.

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