Steamed haddock with blood orange and basil hollandaise

by Paul Welburn
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Ingredients

Fish & Shellfish

Store Cupboard

Fruit & Vegetables

Salad & Fresh Herbs

Oils & Vinegars

  • 50ml of rapeseed oil
  • 7ml of white wine vinegar

Spices & Dried Herbs

Beverages

Dairy

  • 200ml of clarified butter, melted