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Merlusa fillet with hollandaise sauce and cashews

Photo of the Merlusa fillet with hollandaise sauce and cashews – recipe of Merlusa fillet with hollandaise sauce and cashews on DeliRec
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Merlusa fillet with hollandaise sauce and cashews


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Tempo de preparo

40 min(s)


1 servings

Luciana Moura

  • Ingredients
  • Recipe
  • Merlusa fillet1 unit(s)
  • Coriander to taste
  • Sicilian lemon1 unit(s)
  • Salt to taste
  • apple cider vinegar1 tablespoon
  • Black Pepper to taste
  • Water2 tablespoon
  • Gems2 unit(s)
  • Butter200 g
  • Wheat flour1 cup
  • Breadcrumbs1 cup
  • Egg1 unit(s)
  1. Hollandaise sauce In a pan, add the vinegar and black pepper and place over medium heat. Let it boil, turn off. Reserve in a heatproof bowl. In a pan, melt the butter over low heat and turn off the heat. Reserve. Add the egg yolks and water to the bowl with the vinegar and beat with a wire whisk for 3 minutes or until the mixture is frothy. Prepare the water bath. To make the bain-marie, take a pan with a little water over low heat. When hot, turn off the heat and place the bowl with the yolk and vinegar mixture over the pan with the water. The hot water must not touch the bottom of the bowl as the heat of the steam is sufficient for cooking. Be careful not to let the water boil. Control the fire. With the whisk in one hand, continue beating without stopping the yolk mixture. Meanwhile, with the other hand, add (in a continuous thread) the melted butter to the yolk mixture. Continue beating until the mixture starts to thicken. Always check the temperature of the water in the water bath and the mixing bowl. It should not exceed 60º C. To check the temperature, place your finger inside the sauce, near the bottom of the bowl. The sensation should be warm, but totally bearable. If the mixture starts to get too cold, turn the heat on low again for a few moments until you reach the ideal temperature. This care prevents the sauce from curdling. When the sauce is thick, remove from the bain-marie. Season with lemon juice, black pepper, salt and pepper sauce to taste. serve next
  2. Season the Merlusa fillet with 1/2 lemon, salt and chopped cilantro. Let it rest for 15 minutes. Dip the fillet in the flour, then in the egg and finally in the breadcrumbs. Fry in hot oil until golden on both sides. Remove the fillet, pour the hollandez sauce, sprinkle crushed cashew nuts and lemon wedges. Serve it hot.

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