Flétan rôti, sauce hollandaise & green asparagus
Preparation
Why this wine?
Good to know
Tips & insights
- Fry the halibut crisp on the skin side in the hot pan and turn it only briefly.
- Do not overcook the fish; it is done as soon as it separates into segments.
- Cook the green asparagus only just al dente so it keeps its bite.
- For the hollandaise, add the clarified butter lukewarm and slowly to the whisked egg yolks so the sauce binds.
- Do not take the hollandaise too hot, or it curdles; a water bath gives you certainty.
Frequently Asked Questions
Which wine goes with Flétan rôti with sauce hollandaise?
The buttery hollandaise and the delicate halibut call for a white with clear acidity and structure that cuts through the rich sauce. We drink our Caprice from LaSuite aux Conseillans with it, an Alvarinho aged in wood that rests long on its fine lees. Its freshness stands beside the green asparagus.
How does the sauce hollandaise succeed?
Whisk the egg yolks with a little water over a warm water bath until creamy and add the lukewarm clarified butter slowly. Never take the sauce too hot, or it curdles. Should it become too firm, a spoonful of warm water makes it smooth again.
How do I fry the halibut without it drying out?
Fry the fish first on the skin side over good heat until crisp and turn it only once, briefly. Halibut is lean and cooks quickly; take it out of the pan as soon as the flesh separates into segments. A knob of butter at the end keeps it juicy.
Can I replace the asparagus with another vegetable?
Yes. Outside asparagus season, young peas, fine beans or steamed leaf spinach go well with fish and hollandaise. What matters is a green vegetable with bite that sets freshness against the rich sauce. Cook it only briefly so colour and texture are preserved.
