Seabass with Avocado Hollandaise

and Asparagus
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
685 Reviews
Cals 894 · Prot 49 · Carbs 79 · Fat 47
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
Seabass with Avocado Hollandaise and Asparagus
Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.
685 Reviews
Cals 894 · Prot 49 · Carbs 79 · Fat 47
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass 6*
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 4*
50 Grams
Water
100 ML
Vegetable oil
1 Tbsp
Eggs 5*
1 Piece
Black pepper
0.5 Tsp

Allergens

*6 Fish, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Boil

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.
Prep

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.
Make reduction

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 vinegar, vegetable stock cube, butter and measured water. Cook for 1 min. Set aside and keep warm.
Fry seabass

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.
Blend

5 Blend

Separate the egg yolks from the whites. Add the yolks to a food processor, discard the whites (see pro tip!). Add the tarragon, avocado 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.
Serve

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.
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