Bass with leeks and tartare hollandaise


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Tartare hollandaise


  • 12 leeks, young and tender, trimmed and cleaned

To finish

  • chives, chervil and parsley, chopped
  • extra virgin olive oil
To make the tartare hollandaise, heat the olive oil in a pan over a low heat until warm, but not hot, then add the lemon zest and remove from the heat
  • 350ml of olive oil
  • 1 lemon, finely zested and juiced
Place the egg yolks, water and lemon juice in a stainless steel bowl and set it over a pan of gently simmering water, making sure the bowl isn’t touching the water. Whisk until the mixture triples in volume and is thick enough to leave a ribbon when the whisk is lifted
Remove the bowl from the pan (save the hot water in the pan) and slowly whisk the olive oil into the egg yolk mix. Gradually increase the flow of oil until it is all incorporated, then season with salt to taste. Cover with cling film or a plate and keep warm
To cook the leeks, set up a steamer (or use a steam oven if you have one). Place the trimmed whole leeks in the steamer and steam for 5–6 minutes until cooked. Remove them from the steamer and slice into 3–4cm lengths. Keep warm
  • 12 leeks, young and tender, trimmed and cleaned
To cook the fish, trim the bass portions to neaten if necessary and season with salt. Lay the fish on a tray and drizzle lightly all over with olive oil. Cook in the steamer for 4–6 minutes, depending on thickness
While the fish is steaming, put the bowl of hollandaise back over the pan of water and gently warm it. Add the gherkin, capers and herbs. Mix well and taste the sauce for seasoning, adding a little more salt if required
Once the fish is cooked, remove it from the steamer and place on a board. Put the leeks back into the steamer to warm through. Meanwhile, carefully remove the skin from the bass and season the flesh lightly with salt
Share the sauce equally among 4 warmed plates and top each with a portion of bass. Take the leeks from the steamer and place on top of the fish. Finish with freshly chopped herbs and a drizzle of extra virgin olive oil. Serve straight away
  • chives, chervil and parsley, chopped
  • extra virgin olive oil
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