Seabass with Avocado Hollandaise

and Asparagus
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
Cals 802 · Prot 44 · Carbs 61 · Fat 46
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
Cals 802 · Prot 44 · Carbs 61 · Fat 46
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass
330 Grams
New potatoes
500 Grams
Fresh tarragon
15 Grams
Avocado
1 Piece
Thick asparagus
250 Grams
Lemon
1 Piece
Spring onion
40 Grams
Red vinegar
15 ML
Vegetable stock cube
1 Piece
Salted butter
50 Grams
Water
100 ML
Vegetable oil
1 Tbsp
Eggs
1 Piece
Black pepper
0.5 Tsp

Tips for fussy eaters

Swap the asparagus for peeled cucumber slices.

Pro tip

Use the leftover egg whites in an omelette! If you have extra hollandaise, serve it with poached eggs for a fancy breakfast.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Boil

Wash and roughy chop the potatoes.  Add them to a pan salted boiling water. Cook the potatoes over a medium heat for 15-20 min until tender. Drain. 
photo

2 Prep

Meanwhile, pick the tarragon leaves. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Trim the asparagus. Juice the lemons. Very finely slice the spring onions.
photo

3 Make reduction

Place the spring onions in a small pan over a high heat with 1/1/2 tbsp of the lemon juice, the red vinegarvegetable stock cubebutter and measured water. Cook for 1 min. Set aside and keep warm.
photo

4 Fry seabass

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down. Once the seabass fillets are crispy, flip and cook for 1-2 min further. 
photo

5 Blend

Separate the egg yolks from the whites. Add the yolks to a food processor, discard the whites (see pro tip!). Add the tarragonavocado and hot spring onion mixture. Reserve the pan (just give it a rinse!). Blitz until silky smooth. Season with pepper. This is your avocado hollandaise.
photo

6 Serve

Return the rinsed pan to the heat with plenty of boiling water. Add the asparagus and cook for 3 min. Drain. Serve the fried seabass, drained asparagus and new potatoes alongside the avocado hollandaise.

Tips for fussy eaters

Swap the asparagus for peeled cucumber slices.

Pro tip

Use the leftover egg whites in an omelette! If you have extra hollandaise, serve it with poached eggs for a fancy breakfast.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Prawn Koliwada with Basmati Rice, Salad
and Coconut Raita
Thai Panang Curry with Salmon
and Cauliflower Rice
Italian Meatballs
with Caponata Vegetables
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy