LCB Notes

Poached Hake Steaks
Today's tricks are about the Hollandaise of course.

Make calrified butter in the smallest saucepan possible (for easy separation)

• The saboyon - add water to egg yolks (don;t forget) - whisk.
• Whisk//mix in form of an 8 or S
  
• Sayboyon & clarified butter at the same temp; warm; 60C
• Whisk in like mayo (some say: gently) round

• Hold over (not touching) water bath
• 2-3 hours Max

• If it breaks (because of being to hot at some point usually) recover by wisking broken suace into (same temp) warm water
  

Court Bouillon

• highly aromatic broth
• with very fine (noble) fish omit vinegar from court bouillon
• "Nage" is a court bouillon with the veggies left in. If so, decorate the vegs
• e.g. channel carrots, rondels of onion or shallot
• can cut mini carrots (w/ stem) vertical in 1/2; if so round/smooth the sharp edges
  

Sole

• Pieces at 300 gr Max

Belvue: A serving of fish whole, cold, on a platter, looking beautiful

Hake: Cook whole with bone (removing before serving)

• Tie sloppy ones with string (or modern variant... plastic wrap)

Turning: Carrot - cut each one in 3 or 4 vetical - - all same length

Chateau potatoes: turned w/ 7 sides; usually larger (e.g. 10 cm)

Sole - cooking:

• put a little slice of potato under the tail to prevent (way) overcooking
• "ready" when the littel bone protudes forward in the front/neck area & a good golden brown
  

Sole Meunière: Butter sauce: cook nut brown - not burnt but gold - add lemon juice and pour over fishy