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Fish, Northern, Eastern and Western France

Pollock with hollandaise sauce and broccoli

Pollock with hollandaise sauce and broccoli is a poached fish dish for 4, ready in 40 minutes, medium difficulty, for €3.70 per person. The key is pouring the melted butter into the egg yolks in a very thin stream while whisking, so the hollandaise stays smooth and never splits.

Tonight, poached pollock fillet topped with a lemony hollandaise sauce, served with broccoli and potatoes.

Pollock with hollandaise sauce and broccoli
Total time
40 min
Difficulty
Medium
Cost per person
€3.70
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter

Pollock is a white fish with firm flesh that holds up well to poaching. Topped with a lemony, velvety hollandaise sauce, it feels a bit more special without requiring complicated technique. The broccoli brings crunch and color, and the potatoes round out the plate without any fuss.

This dish asks for a bit of attention when you make the sauce, so it works best for a dinner when you have some time, or for having people over without tackling something too elaborate. Kids who aren't fans of buttery sauces might prefer their fish plain, but the adults at the table should enjoy this richer version.

The ingredients

4 people

Fish counter

  • Pollock fillets 4

Fruits and vegetables

  • Broccoli 1
  • Potatoes 800 g
  • Lemon 1

Dairy

  • Egg yolks 3
  • Butter 150 g

Pantry

  • Bouquet garnioften in the pantry 1
  • Dry white wine 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    They keep warm nicely in their cooking water.

  2. Melt the butter gently and skim off the white foam from the surface.

    Clarified butter gives a cleaner sauce.

  3. Whisk the egg yolks with a spoonful of water and the juice of half a lemon over a water bath until the mixture thickens. 5 min

    The water bath should never boil, or the eggs will cook.

  4. Whisk in the melted butter in a thin stream, season with salt and pepper, and add a little more lemon.

    If the sauce gets too thick, whisk in a spoonful of warm water.

  5. Poach the pollock in simmering water with the bouquet garni and wine, steam the broccoli, and serve with the sauce. 10 min

    Keep the broccoli slightly crisp for color and flavor.

Our tips to get it right

  • Clarify the butter well by skimming off all the white foam, this keeps the hollandaise smoother and more stable.
  • Always work over a gentle simmering water bath, never high heat, or the egg yolks cook too fast and the sauce curdles.
  • If the hollandaise splits anyway, whisk a fresh egg yolk in a bowl and slowly whisk the broken sauce into it.

The variations

  • You can swap the pollock for cod or hake, two white fish that poach the same way.
  • For a faster version, make a quick blender hollandaise with melted butter poured in a stream, less precise but much quicker.
  • For kids, serve the fish and vegetables plain with just a squeeze of lemon, and keep the hollandaise for the adults.

What to serve it with

  • A glass of the white wine used for poaching
  • Fresh bread for mopping up the sauce
  • A simple green salad as a starter

Storage

Hollandaise sauce doesn't keep, it should be served as soon as it's ready. The cooked fish and vegetables keep for 2 days in the fridge in a sealed container, best reheated gently in a pan or steamed.

Questions about this dish

Why does my hollandaise sauce split?

It splits when the butter is added too fast or the water bath gets too hot. Pour the melted butter in a very thin stream while whisking nonstop, and keep the heat gentle.

Can you make hollandaise sauce ahead of time?

It's best made right before serving, since it doesn't hold or reheat well. You can peel the potatoes and prep the broccoli ahead though.

Can you freeze this dish?

Hollandaise sauce doesn't freeze, it breaks apart when thawed. Poached fish alone also doesn't freeze well, so it's best to eat this dish the same day.

Can you replace the white wine used to poach the fish?

You can poach the pollock in water with a bit of lemon juice instead of white wine. The flavor will be a touch less aromatic but the fish will still turn out moist.

How long does it take to make a pollock with hollandaise sauce and broccoli?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pollock with hollandaise sauce and broccoli?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pollock with hollandaise sauce and broccoli cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Always check the labels of the products you buy.

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