#14 Fish, part 1: Poached hake stakes with hollandaise sauce

Serves 4
Principal ingredients
4 x 180 g to 200 g hake steaks or slices

Court bouillon for cooking
1/2 carrot (60 g)
1/2 onion (100 g)
50 g celery stalk
1 shallot (30 g)
1 bouquet garni
100 ml distilled vinegar
1,5 liter water
200 ml dry white wine
salt, peppercorns, cloves

Hollandaise sauce (serves 6)
3 egg yolks
45 ml cold water
180 g clarified butter
1/2 lemon
salt, cayenne  pepper

Vegetable garnish cooked in boiling salted water "anglaise"
2 of zucchini turned olive shape
6 potatoes turned "cocotte" shape
150 g butter

Finish
chervil springs, parsley
lemon

Method

1. Add vinegar and wine to water. Put vegetables by cubes (carrot, onion, shallot, celery), ~20 peppercorns, cloves, BG, salt.
2. Peel potato an zucchini, make anglaise forms. Bring to the boil to the separate pods with corse salt because zucchini prepares faster. Ecumer boiling potato - this is the starch that comes outside.
3. Clean up the fish, cut for stakes "Darne" - is a stake with a bone in the center, made by cutting the fish perpendicularly to the spine.  
4. Make a Sailor knot: turn a string twice, pull and then turn once. That knot will never get untied.
5. Put prepared stakes to boiling boulion, bring to the boil, boil ~10 min. NOTE: Do not overcook the fish, otherwise it becomes very dry. 
6. When zucchini and potato are ready make sure to leave some of the stock for sauce.
7. Check fish, when it's ready - take out, cover with plastic.
8. Make sauce: butter cubes from iced water whisk in a boiling potato-zucchini stock. This is used to cover the veretables.

Hollandaise sauce

1. Cold water with egg yolks to the steam, keep whisking till it get nice thik structure. Beware of yolks coagulation!
2. Add warm clarified butter, cayenne pepper, lemon juice, salt
3. Shenoa, keep warm. You can't put in in the fridge, because it will harden.

NOTE: To prevent yolks from coagulation make sure that bowl on waterbath is in direct touch with water surface.