| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Restaurant, Seafood, Sauce | 4 | Servings | |
INGREDIENTS
| 4 | sl | Garlic bread; toasted (thick) |
| 8 | Oysters | |
| 8 | oz | Cod; (in 2 oz pieces) |
| 8 | oz | Salmon; (in 2 oz. pieces) |
| 2 | Lemon wedges | |
| 1 | Bay leaf | |
| Several whole peppercorns | ||
| 4 | Eggs; soft poached | |
| 3 | Egg yolks | |
| 1 | oz | White wine |
| 1/2 | c | Firm butter |
| 1 | tb | Lemon juice |
| 1 | ds | Tabasco |
| Salt and white pepper to taste |
INSTRUCTIONS
HOLLANDAISE Prepare Hollandaise and keep warm over low heat. Hollandaise: Place butter in measuring cup and microwave on high for I minute. Meanwhile, whisk egg yolks and wine in a small saucepan over medium heat, being careful not to scramble. Add butter slowly, constantly whisking, until sauce becomes creamy. Season with lemon juice, salt and white pepper. Poach seafood in saucepan with seasonings over medium heat until firm, about 4 minutes. At the same time, in a separate saucepan, poach eggs in lightly vinegared water until soft, about 3 minutes. Arrange poached seafood over garlic bread. Place I egg on top of each slice. Ladle Hollandaise over all. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Boondocks, South Bend, Wash.
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