Golden Perch with Hollandaise Sauce and Vegetables

Golden perch with hollandaise sauce
You can plate the hollandaise sauce below the vegetables and fish for finished look.

One of our absolute favorite fishes in Spain is Golden Perch, dorada. You can use any white fish of your choice, but we prefer this one because it is local, easy to debone and fillet and you can have them fresh all around the year. Dorada means gold and its name becomes from golden strip between the eyes.

The hero of this dish is the hollandaise sauce. Even though there are vegetables and light fish fillets, don’t be fooled that this is a diet plate. It’s not. Hollandaise sauce contains a lot of calories, but the taste is wonderful! It also supports the taste of white fish.

Ingredients for Hollandaise Sauce for 4 Servings

  • 5 egg yolks – yemas
  • juice of half a lemon – zumo de lemón
  • 200 g (8 oz) of clarified butter (about 250 g before clarifying) – mantequilla clarificada
  • 1,25 dl (1/2 cups) of fish stock – caldo pescado
  • salt – sal

Start by reducing the fish stock by half. Then put a large sauce pan of water on high heat. We will need this later for making the sauce. Make sure that you have a large stainless steel bowl which fits on top of the pan and does not touch the water, but is close to it.

Then put the butter in another pot and let it boil slowly. When boiling excess water steams off and foam begins to raise on top of the surface. Skim the foam off and let the pot rest on low heat while preparing the eggs for the sauce.

Put the egg yolks in the stainless steel bowl and add juice of half a lemon. Whisk for about couple of minutes until the mixture is light and foamy. The water on the sauce pan should be simmering now. Reduce its heat to medium. Place the bowl on top of the pan and whisk for another 1-2 minutes until the mixture is slightly thickened. Then start pouring the clarified butter very carefully while whisking at the same time. At the beginning add just little bit at a time. After you have added all the butter (do not to pour in the foam from the bottom of butter pan) continue whisking little bit more and season with salt, if needed.

Ingredients for Vegetables for 4 Servings

  • 4 carrots – zanahornas
  • 8 asparagus - espárragos
  • salt – sal

Wash carrots very well. You don’t need to peel them. Take each carrot half and slice lengthwise down the center. Put the carrots in a steaming pot for about 5 minutes. While they are cooking Trim and peel asparaguses and put them in the pot as well. Steam until both are al dente. Season with salt.

Ingredients for Golden Perch for 4 Servings

  • 2 golden perches – doradas
  • olive oil – aceite oliva
  • salt – sal
  • ground black pepper – pimienta negra

Debone and fillet the fishes (or ask your fish counter to do that) and leave the skin on. Use a grill or a pan to cook the fish. First cook the fillets skin side up for 2 minutes in olive oil. Then turn and cook for another 2-3 minutes until the fish is ready.

Put the hollandaise sauce on the bottom of the plate, place some vegetables on top of the sauce and last place a fish fillet on top. Season with salt, ground pepper and lime slices.

¡Buen provecho!

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