Haddock with Romanesco-Almond Veggies & Tangerine Hollandaise
30 min
Fish
2107
For 2 Portions
220 g
haddock filet
30 g
almonds, sliced
20 g
semolina
1
egg yolk
1
mandarin orange
1/2
romanesco
60 g
butter
2 tbsp
olive oil
1 tbsp
white wine vinegar
1/4 tsp
allspice, ground
pepper
salt
1. All set?
2. Thaw fish.
3. Melt the butter for the sauce.