Poached Whitefish with Hollandaise Sauce
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Ingredients

3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, whitefish fillets
1 (6 oz) can Aunt Penny’s Hollandaise Sauce

Directions

Find a high-sided pan large enough to accommodate both fish fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and
pepper, then add the fish. Pour in enough water to just cover the fish.

Place the fish over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F); reduce heat if needed to keep the water at the proper temperature. Poach until the fish turns opaque, and is warm to the touch; or to an internal temperature of 140 degrees F. Proceed to heating the Hollandaise sauce while the fish is poaching.

To serve, drain the poached fish and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.