This is delicious with any fish deemed safe on the EWG’s Consumer Guide to Seafood; flounder, rainbow trout, wild salmon.
Prep Time: 20 mins|Cook Time: 20 mins|Total Time: 40 mins
Course: Main Dish
Author: Coach Nanette
4 Fillets Fish – rinse, pat dry, season with salt & pepper
1 Pound Shrimp – peeled, deveined, chopped
3 Each Egg Yolks – can use 1 egg, won’t be as rich
1/2 Tsp Dijon Mustard
1 Tbsp Lemon Juice – can use white wine vinegar
1/4 Tsp Sea Salt
1 Pinch White Pepper
1/2 Cup Butter – melted
- Prepare fillets and shrimp, set aside.
- To prepare Hollandaise sauce, drop egg yolks at the bottom of a blender cup, add mustard, lemon juice, salt & pepper. Begin to blend with a stick blender, slowly adding melted butter in a steady stream.
- Add shrimp to sauce.
- Arrange fish fillets in a casserole dish with space in between each fillet. Pour sauce over fish.
- Bake at 350 degrees for 15-20 or until fish flakes easily with a fork and shrimp are cooked.
This sauce is also great on steaks. However, you’ll need to precook the shrimp before adding to the Hollandaise sauce. Cook your steak to the desired temperature, top with sauce.