Zander (or other fine white fish) with hollandaise sauce

Name: Zander (or other fine white fish) with hollandaise sauce
Total time: 35 min
Yield: 4 people
Cuisine: Hungarian
Ingredients: 4 fish fillets (zander, pike-perch or other white fish); salt; 200 ml dry white wine; 1 onion; 1 pinch of parsley; a few slices of mushroom; good-quality hollandaise sauce

Time: 35 min4 peopleapprox. 140 kcal / serving (estimated)approx. 16 g protein / serving

Zander (or other fine white fish) with hollandaise sauce (illustration)

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Method

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Salt the fish fillets.
In a pan or frying pan, bring the white wine to the boil with the sliced onion, the parsley and the mushrooms.
Add the fish fillets and poach gently, covered, for 12-15 minutes until the fish is cooked and flakes easily.
Carefully lift out the fish and put it on a platter.
Cook the poaching liquid over medium heat for a few more minutes until slightly reduced.
Mix the reduced liquid with the hollandaise sauce.
Spoon the sauce over the fish.
Serve warm, with the rest of the sauce in a separate jug.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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