Seabass with Avocado Hollandaise

and Asparagus

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Instructions

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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. 

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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.

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3 Make reduction

Place the spring onions in a small pan over a high heat with 2/3/4 tbsp of the lemon juice, the red vinegarvegetable stock cubebutter and measured water. Cook for 1 min. Set aside and keep warm.

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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. 

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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.

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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!

Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.

Cooking Time: 30 min

Equipment Required: Blender

Cals 777 · Prot 42 · Carbs 56 · Fat 46

Gluten-Free

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

Enjoy this beautifully delicate white fish paired with an eye-catching smooth, green sauce.

Cooking Time: 30 min

Equipment Required: Blender

Cals 777 · Prot 42 · Carbs 56 · Fat 46

Gluten-Free

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 2/3/4 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!

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
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