Gastronomixs

Haddock cooked in tomato compote finished with Hollandaise sauce

Haddock cooked in tomato compote finished with Hollandaise sauce

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Ingredients

1

kg

haddock fillet

tomato compote:

 

 

1

kg

beefsteak tomatoes

2

g

oregano

1

tbsp

red chilli pepper, finely chopped

50

g

shallots, finely diced

50

g

olive oil

50

g

tomato juice

40

g

tarragon vinegar

30

g

ginger

1

pinch

cayenne pepper

 

 

salt

Hollandaise sauce:

 

 

50

g

shallots, finely diced

1

ml

white wine vinegar

1

ml

water

10

 

white peppercorns

1

 

bay leaf

150

g

egg yolk

600

g

clarified butter

 

 

lemon juice

 

 

salt

Preparation method

  • Monder (peel) the tomatoes and remove the seeds.
  • Sprinkle the tomatoes and ginger with olive oil and dry in the oven for 90 minutes at 100°C, with the air duct open. This will enable the flavour of the tomatoes to become more concentrated.
  • Dice the tomato flesh (brunoise) and season to taste with the remaining ingredients.
  • Heat the finely chopped shallots, vinegar, water, white peppercorns, and bay leaf in a pan. Reduce the liquid by half.
  • Pass through a fine conical sieve. Let the gastrique cool to 50°C.
  • Add the egg yolks.
  • Place back over the heat and whisk to a thick but airy consistency in a pan on the stove or au bain-marie.
  • Add the butter drop by drop while continuing to stir.
  • Season to taste with lemon juice and salt.
  • Cut the haddock into 100-gram portions.
  • Place the portions in the tomato compote and bake in an oven at 160°C for approx. 10-12 minutes.
  • Leave it to rest for 1 minute and serve with Hollandaise sauce.

Serving suggestions

  • In combination with purslane, wild spinach, yardlong beans, and spätzle.
  • With potatoes, green herbs, and spinach.

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