Name: Monsieur Poisson Chettinad Dans LA’ Hollandaise recipe by Shaheen Ali at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 2
Ingredients: 1/2 kg Fish Fillet; 4 tsp chili powder; 4 tsp coriander powder; 1 tsp turmeric powder; 1 Lemon; 1-2 tbsp Chettinad Spice Mix (roast and grind 2 tsps Black pepper, 3 dry red chilli , 1 tsp Mustard seeds, 3 tsps bengal gram, 8 Curry leaf, Salt as needed); ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :; 250 gms french beans (ends cut); 2 tbsp corn kernel; 1 carrot , diced; 2 Onions, chopped; 2 tbsp chopped garlic; 1 tsp black pepper powder; 2 tbsp Butter; 4 tbsp Olive oil; 3 tbsp parmesan cheese; 1 tsp honey; 2 tbsp balsamic vinegar; HOLLANDAISE SAUCE :; 3 egg yolks; 1 tbsp lemon juice; 1/2 tsp Salt; 10 tbsp unsalted butter

ABOUT Monsieur Poisson Chettinad Dans LA’ Hollandaise RECIPE

Chettinad Fish Fry from the Tamil cuisine and Roasted Onion, Corns, Carrots and French Beans with Hollandaise Sauce. The word “Chettinad” means a social caste specializing in the preparation of food. Consequently, the Chettinads are considered master chefs, and Chettinad cuisine is one of the most aromatic in India. The Hollandaise Sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands’ state visit to France. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.

Ingredients Serving: 2

1/2 kg Fish Fillet
4 tsp chili powder
4 tsp coriander powder
1 tsp turmeric powder
1 Lemon
1-2 tbsp Chettinad Spice Mix (roast and grind 2 tsps Black pepper, 3 dry red chilli , 1 tsp Mustard seeds, 3 tsps bengal gram, 8 Curry leaf, Salt as needed)
ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
250 gms french beans (ends cut)
2 tbsp corn kernel
1 carrot , diced
2 Onions, chopped
2 tbsp chopped garlic
1 tsp black pepper powder
2 tbsp Butter
4 tbsp Olive oil
3 tbsp parmesan cheese
1 tsp honey
2 tbsp balsamic vinegar
HOLLANDAISE SAUCE :
3 egg yolks
1 tbsp lemon juice
1/2 tsp Salt
10 tbsp unsalted butter

Instructions

CHETTINAD FISH FRY :
Squeeze lemon juice in a bowl, ad red chili powder, coriander powder, turmeric powder and salt as needed. Make a paste. Clean and wash the fish pieces. Now add the paste to the fish and mix well. Marinate this for 1 hour.
Dry roast the ingredients given under "----Special Chettinad powder----" and grind them into a fine powder and keep aside.
After 1 hour of fish marination, take the fish pieces and coat them well with the roasted powder and keep aside.
Heat oil in a skillet and place the fish on the skillet one by one and fry from both sides to golden brown and crisp. Adjust the flames for better results.
ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
Bring the water and 1 tsp of the salt to the boil In a medium saucepan. Add the French beans and blanch for 3 minutes. Remove from the water and put into an ice water bath. Drain.
Heat the grill or the gas burners and dry roast the corn kernels. Keep aside.
Add the oil to a large saute pan over a medium heat, after 30 seconds add the onions and saute for 4 to 5 minutes. Add the French beans, roasted corns, carrots and garlic. Saute for 4 minutes.
De-glaze with the balsamic vinegar and honey, season with salt and pepper and add the butter. Garnish with Parmesan and serve.
HOLLANDAISE SAUCE:
Melt the butter slowly in a small pan. Add the egg yolks, lemon juice and salt into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
Turn off the blender and taste the sauce. It should taste buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. Note: If you want a thinner consistency, add a little warm water.
PLATING : For the platting i have pilled the Chettinad fish fry piece teamed with Roasted onion, corns, carrots and beans. Drizzled with Hollandaise sauce.

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