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Photo of Monsieur Poisson Chettinad Dans LA’ Hollandaise by Shaheen Ali at BetterButter
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Monsieur Poisson Chettinad Dans LA’ Hollandaise

May-31-2017
Shaheen Ali
120 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Monsieur Poisson Chettinad Dans LA’ Hollandaise RECIPE

Chettinad Fish Fry from the Tamil cuisine and Roasted Onion, Corns, Carrots and French Beans with Hollandaise Sauce. The word “Chettinad” means a social caste specializing in the preparation of food. Consequently, the Chettinads are considered master chefs, and Chettinad cuisine is one of the most aromatic in India.  The Hollandaise Sauce  is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands’ state visit to France. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • French
  • Shallow fry
  • Pan fry
  • Stir fry
  • Simmering
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 1/2 kg Fish Fillet
  2. 4 tsp chili powder
  3. 4 tsp coriander powder
  4. 1 tsp turmeric powder
  5. 1 Lemon
  6. 1-2 tbsp Chettinad Spice Mix (roast and grind 2 tsps Black pepper, 3 dry red chilli , 1 tsp Mustard seeds, 3 tsps bengal gram, 8 Curry leaf, Salt as needed)
  7. ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
  8. 250 gms french beans (ends cut)
  9. 2 tbsp corn kernel
  10. 1 carrot , diced
  11. 2 Onions, chopped
  12. 2 tbsp chopped garlic
  13. 1 tsp black pepper powder
  14. 2 tbsp Butter
  15. 4 tbsp Olive oil
  16. 3 tbsp parmesan cheese
  17. 1 tsp honey
  18. 2 tbsp balsamic vinegar
  19. HOLLANDAISE SAUCE :
  20. 3 egg yolks
  21. 1 tbsp lemon juice
  22. 1/2 tsp Salt
  23. 10 tbsp unsalted butter

Instructions

  1. CHETTINAD FISH FRY :
  2. Squeeze lemon juice in a bowl, ad red chili powder, coriander powder, turmeric powder and salt as needed. Make a paste. Clean and wash the fish pieces. Now add the paste to the fish and mix well. Marinate this for 1 hour.
  3. Dry roast the ingredients given under "----Special Chettinad powder----" and grind them into a fine powder and keep aside.
  4. After 1 hour of fish marination, take the fish pieces and coat them well with the roasted powder and keep aside.
  5. Heat oil in a skillet and place the fish on the skillet one by one and fry from both sides to golden brown and crisp. Adjust the flames for better results.
  6. ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
  7. Bring the water and 1 tsp of the salt to the boil In a medium saucepan. Add the French beans and blanch for 3 minutes. Remove from the water and put into an ice water bath. Drain.
  8. Heat the grill or the gas burners and dry roast the corn kernels. Keep aside.
  9. Add the oil to a large saute pan over a medium heat, after 30 seconds add the onions and saute for 4 to 5 minutes. Add the French beans, roasted corns, carrots and garlic. Saute for 4 minutes.
  10. De-glaze with the balsamic vinegar and honey, season with salt and pepper and add the butter. Garnish with Parmesan and serve.
  11. HOLLANDAISE SAUCE:
  12. Melt the butter slowly in a small pan. Add the egg yolks, lemon juice and salt into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  13. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  14. Turn off the blender and taste the sauce. It should taste buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. Note: If you want a thinner consistency, add a little warm water.
  15. PLATING : For the platting i have pilled the Chettinad fish fry piece teamed with Roasted onion, corns, carrots and beans. Drizzled with Hollandaise sauce.

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Preeti Gurung
Jun-02-2017
Preeti Gurung   Jun-02-2017

Exotic!

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