Steinbutt with Hollandaise Sauce

Ingredients

• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (freshly ground)
• 1 kg Steinbutt fillet
• 0.5 lemon
• 2 stalks leeks
• 2 carrots
• 1 garlic clove (finely chopped)
• 100 ml White wine
• 1 tbsp oil
• Salt
• Pepper

Instructions

1. 1.

   Halve the leeks lengthwise, clean, rinse, dry and cut into strips about 10-12 cm long and 0.5-1 cm wide. Cut the carrots into long thin sticks.

2. 2.

   Heat the oil in a Dutch oven, sauté the leeks, push them to the side, add the carrot sticks and garlic in the center, pour in wine. Squeeze half a lemon over the fillets, place them on top of the carrots, season, cover and steam for about 10 minutes at medium heat.

3. 3.

   Meanwhile, melt butter for the Hollandaise, clarify and skim off foam. Whisk egg yolks and wine in a metal bowl over a hot water bath until frothy, then add the butter first dropwise, then in a thin stream while constantly stirring until a creamy homogeneous sauce forms. Do not let the mixture curdle (do not boil!). Season with lemon juice, salt, and pepper.

4. 4.

   Arrange the vegetables on a plate, pour the sauce over them, place the fish fillets on top, garnish with carrot pieces, and enjoy hot.