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Grilled codfish with hollandaise sauce

Codfish with Hollandaise sauce: This is a dish of extraordinary simplicity and the only secret is to marry the faithful friend. Riberalves!


6 slices of deep-frozen soaked Riberalves codfish
Oil to grease the grill
Salt and pepper
4 egg yolks
300 g of butter
1 tablespoon of cold water
Green pepper seeds, q.s.
A few drops of lemon, q.s.


Codfish with Hollandaise sauce: This is a dish of extraordinary simplicity, which only secret is to marry the faithful friend, after grilling, with a historical sauce that gives it immense soul. It’s all about summer, the outdoors and… holidays!

Start by preparing the sauce, since grilling the codfish loins is a quick matter. While seemingly simple, it requires some patience and art to get it just right.

Cut the butter into small cubes and keep them in the fridge. In a salad bowl, pour the egg yolks, which you should stir gently with a tablespoon of water, to which you will add salt and pepper. Place the salad bowl in a pan of hot water and cook in bain-marie.

As soon as the egg yolks are thick, add the butter, cube by cube, stirring constantly. As soon as one has melted, add the next one, until the last one has melted­. At this point, remove the pan from the heat and continue to stir the mixture for a few more minutes. Add a few drops of lemon and enliven the mixture with a few fresh green pepper seeds…

While the sauce waits in a cool place, oil the grill, season the fillets with salt and grill them, letting them brown on both sides.

Then serve them and let the sauce embrace them and give them soul and voluptuousness. Serve with a salad, or with some grilled vegetables (taking advantage of the fire). Aubergines, zucchinis, tomatoes, potatoes… And the codfish with Hollandaise sauce is ready!



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