Hollandaise Sauce for Seafood

Two Servings

1 stick of butter, salted or sweet

2 egg yolks

2 tbsp Chardonnay or any dry white wine

3/4 tsp fresh lemon juice 

Tabasco to taste

1/2 tsp Hungarian Paprika

Melt butter and hold warm on the side.

In a stainless bowl, wisk all liquid ingredients and yolks over a simmering pot of water until you have a consistency similar to a loose mayonnaise. If you have made Hollandaise before, you may feel comfortable just using the open burner.
Slowly add a little melted butter, whisking with a wire whisk as you add.
Continue until all the butter is added.
If the mixture becomes to thick, (thicker than mayonnaise) add a little lemon juice to thin consistency. 

Wonder Bread, Breaded Salmon

Serves Two

2 - 6 oz portions of fish, cut into a 3x4 inch Filet/steak (I used Canadian Salmon for this preparation).

2 slices Wonder bread

1/2 tsp orange zest

1/2 tsp finely chopped garlic

Ground herbs de Provence

Ground Rosemary

Black pepper to taste

Evenly season the tops of the salmon filet.

With a rolling pin, roll the slices of bread till they are approximately a 1/8 of an inch thin.

Place the seasoned sides of the salmon face down on the bread slices and trim any excess bread showing around the edges. The bread should evenly cover the top of the fish.

In a non stick frying pan spray a coating of olive oil.

Heat over medium heat and lay the bread side of the fish face down. 

Sauté for about 4-5 minutes, until the bread is golden brown.

Gently turn with a spatula and cook another 4-5 minutes.

For service you can place on a bed of your favorite fish sauce, a bed of pureed potatoes or a vegetable-potato puree blend. 

I used a hollandaise sauce seasoned with Chardonnay, lemon juice and Hungarian paprika. 

I found that this type of breading stayed nicely crisp from my first bite to my last.

Other fish that could work well with this method are Grouper, Striped Bass, Cod and other firm fish.