|
Method :
Blanch tomato
and asparagus. Slice tomato. Squeeze juice from oranges.
To make
hollandaise, beat egg yolk and water in 'water path' until mixture turns
pale and creamy. Add clarified butter gradually. When sauce thickens, add
in orange juice and yogurt. Steam fish until cooked. Garnish with
asparagus, tomato and hollandaise sauce to serve.
Serves 2
#Ads - Get the above cooking ingredients here at discounted price
|
