Sole with hollandaise sauce and samphire

Ingredients

• 4 soles, cleaned
• 150 g samphire
• 3 egg yolks
• 200 g clarified butter, melted
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Pinch of cayenne pepper
• 50 g butter (for frying)
• 1 lemon, sliced

Instructions

1. 1

   Start with the hollandaise sauce. Place the egg yolks with one tablespoon of cold water in a heatproof bowl. Whisk them lightly over a pan of gently simmering water (au bain-marie) until the mixture is thick, creamy and has doubled in volume.Remove the bowl from the heat. Add the melted clarified butter drop by drop while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over a low warm-water bath.Rinse the samphire well under cold water. Blanche it for 1 minute in lightly salted boiling water, drain and set aside.Pat the sole dry with kitchen paper and season lightly with salt and pepper. Heat the butter in a large frying pan over medium-high heat. Wait until the butter turns golden brown and gives a nutty aroma.Cook the sole 2 to 3 minutes per side until the fish is done and nicely coloured. Spoon some of the brown butter over the fish while cooking. Remove the fish from the pan and let it rest briefly on a warm plate.Place the sole on a warm dinner plate. Arrange the blanched samphire beside it and spoon a generous serving of hollandaise sauce along the fish. Garnish with a slice of lemon and serve immediately.