FISH WITH EASY HOLLANDAISE, ASPARAGUS & FRIED BRUSSEL SPROUTS
Season fish with salt and in a hot pan add one teaspoon of butter and place fish on top. Cook for three to four minutes (depending on thickness) without moving so the base can form a crispy crust which will help retain juices. Flip and repeat. Remove asparagus once softened and slightly charred.
Add another teaspoon of butter in the pan and roll asparagus around till coated and season with salt.
While the fish is cooking, in a small saucepan on very low heat, (preferably non stick) add one teaspoon of butter, 30mls of full fat cream, 1/4 teaspoon of mustard, a pinch of salt and pepper and one teaspoon of lemon juice
Mix until smooth and and warmed though but not boiled, then remove from heat and add one egg yolk and stir until smooth.
After the fish and asparagus has been cooked through, plate asparagus in the middle and place fish on top.
In the same frying pan, add another teaspoon of butter and add finely chopped brussel sprouts and fry them off until browned. Season with salt and pepper and sprinkle around the fish on the plate