SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES
Enjoy this seriously hearty fish dish for brunch, or it's just as nice served for dinner. The cheat's hollandaise is hard to get wrong
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
- While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
- Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
- Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.
Nutrition Facts : Calories 726 calories, Fat 44 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
EGGS BENEDICT SALAD WITH DILL HOLLANDAISE DRESSING
Steps:
- Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness.
- Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces.
- Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them.
- Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.
- Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!
DILL HOLLANDAISE
Provided by Katie Brown
Categories Sauce Blender Egg Cocktail Party Quick & Easy Dill
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- 1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.
- 2. In a small saucepan, melt the butter and heat until bubbling hot.
- 3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.
- 4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.
- 5. Pour hot butter in a thin stream into whirring egg mixture.
- 6. Add dill and pulse to combine.
- 7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.
- BASIC 1-2-3
- If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.
STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE
Taking a new approach to fresh green beans, steamed with Swanson® Chicken Broth and black pepper, add bacon, and drizzle with a creamy butter-less garlic and dill hollandaise sauce. Makes my mouth water.
Provided by Melissa Goff
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
- Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
- Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
- Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
- Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
- Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 9.8 g, Cholesterol 170.2 mg, Fat 7.5 g, Fiber 4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 330 mg, Sugar 2 g
CEDAR PLANK SALMON WITH HOLLANDAISE DILL SAUCE
I love salmon and have always grilled it and served it with hollandaise sauce. Now since the cedar plank is so popular of course I had to try it. I'm very happy with the result.
Provided by annconnolly
Categories Very Low Carbs
Time 5h12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
- Preheat grill to high.
- Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
- Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
- Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
- Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).
Nutrition Facts : Calories 371.6, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 213.5, Carbohydrate 1.4, Fiber 0.6, Protein 63.6
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