Chooks, Hooks n’ Hooves Steamed Fish & Asparagus with Hollandaise Sauce

Scared to make a hollandaise sauce? Here’s a quick recipe that will make sure you never have a split hollandaise again! This hollandaise also doubles as a dressing for salads.

INGREDIENTS

Steamed Fish

2 fish fillets (your choice, even frozen and thawed fish is great for this recipe)

Olive oil

Chooks, Hooks n’ Hooves Rub

1 bunch asparagus spears

5 tablespoons water

For the Hollandaise

1 avocado

1 egg yolk

1 handful basil leaves

Light n’ Psalty Salt

1 cup chopped spring onions

1 tablespoon red or white wine vinegar

2 tablespoons water

METHOD

Steamed Fish

Massage the fish and asparagus spears with Chooks, Hooks n’ Hooves

In a saucepan, add the water and place the asparagus spears in a row

Place the fish fillets over the bed of asparagus spears

Cover and steam for 4 minutes (or until fish is cooked)

Hollandaise

In a saucepan, add the spring onions and Light n’ Psalty and fry for 2 minutes

Add water

Add red or white wine vinegar and bring water to a boil

In a blender, add the egg yolk, avocado and basil leaves

Pour the spring onions and water into the blender

Blend until smooth

*optional, you can fry some other veges like broccolini  

Serve & enjoy