Reserve the egg whites from making the hollandaise sauce!
Hollandaise Sauce Recipe: Melt 3-4 ounces of unsalted butter in a sauce pot over medium heat. Cook till the butter gives off a light hazelnut aroma. Clarify the butter and discard the butter solids on the bottom of the pan. Keep the butter warm over very low heat.
Put 2 egg yokes in a mixing bowl.
Add a little bit of warm water to the yokes while stirring. (About a 1/2 teaspoon of warm water per egg yoke.) This will make the eggs easy to control while whisking. (Too much water added will cause the whisking process mentioned later to take way too much time. Do not add lemon juice at the beginning of making a Hollandaise Sauce. The sauce will be disproportionately lemon flavored if you do so.)
Whisk the egg yoke and water in a mixing bowl over a double boiler set on medium low heat. Constantly whisk, non stop, till till the eggs souffle (puff up) and ribbons appear in the eggs from the whisk.
Remove the mixing bowl from the double boiler and immediately whisk the eggs while adding the warm butter one teaspoon at a time till the eggs start "grabbing" the butter. Return the start of the hollandaise to the double boiler. (You can not stop whisking at this point!) Thin stream the melted butter into the eggs while whisking till the egg sauce is formed. (The proportion of butter to eggs is 1 1/2 ounces of butter to one egg yoke!)
Now, whisk in a small squeeze of lemon juice.
Add a pinch of white pepper, a pinch of cayenne pepper and sea salt.
The sauce should have a hint of lemon flavor and not taste like a lemon sauce.
Place the Hollandaise in a ceramic ramekin. Set the ramekin in a bain marie set on very low heat and stir the sauce occasionally.
Hollandaise is a French mother sauce that is used for hundreds of recipes. The basic hollandaise recipe never changes.
Recipe: Cut a small flounder filet into 3 to 4 equal size pieces that are a couple inches wide.
Dredge the flounder pieces in flour.
Saute the fish in unsalted butter over medium heat till the filets become lightly golden colored.
Season the flounder with a little pinch of white pepper and sea salt.
Set the cooked flounder pieces aside and keep them warm.
Steam a Chinese steam bun till it is hot.
Whisk two egg whites till medium meringue peaks form.
Fold some thin sliced scallions into the egg white meringue.
Heat a little unsalted butter in a non stick saute pan over medium low heat.
Set a buttered steel ring mold on the center of the hot pan.
Spoon the souffleed egg whites into the ring mold.
When the egg whites are half cooked, flip the ring mold and egg whites over to cook the other side.
When the souffle egg whites are cooked firm and "spongey", then they are fully cooked.
Assembly: Slice the steam bun into four thin slices. Set two steam bun slices on a plate.
Then set the other two slices on top of the first two steam bun slices.
Set the sauteed flounder pieces on top of the steam bun slices.
Remove the ring mold from the souffleed scallion egg whites and set the egg whites on top of the flounder pieces.
Mix a generous amount of Capelin Roe Caviar (Masago) into the hollandaise sauce.
Pour the masago hollandaise sauce over the stack of eggs, flounder and steam bun.
Place a tittle dab of masago on top of the stack.
Serve with Potatoes Anna.
Delicious! The very light flavor of Capelin Roe Caviar is a natural with hollandaise sauce. The light flavor of the flounder goes well with the souffle scallion egg whites and the sauce. The texture of the souffle scallion egg whites is beautifully fluffy and light. This is a very tasty elegant breakfast! ... Shawna
