Fustini's Oils and Vinegars
Smoked Whitefish Benedict

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Smoked Whitefish Benedict


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Smoked Whitefish Benedict

Submitted by Corporate Chef Andy Stewart


Hollandaise Sauce
  • 1 ½ sticks butter
  • 3 egg yolks
  • 1 tablespoon Fustini's Sicilian Lemon balsamic
  • 1 tablespoon hot sauce
  • 1 tablespoon butter, chilled
  • 1 tablespoon heavy cream
  • salt and white pepper 


Step 1. 

Preheat oven to 350 degrees.  Place toasted muffins on a serving plate and top with smoked whitefish.  Drizzle Fustini's olive oil over asparagus spears and season with salt and pepper.  Place asparagus onto a sheet pan and into hot oven and roast for 8 minutes.  

Step 2. 

Meanwhile, place two inches of water in a saute pan, add the Fustini's Sicilian Lemon balsamic and bring to a simmer over moderate heat.  Once simmering, turn the heat too low and crack the eggs into the water.  Poach the eggs to the desired temperature and remove them from the water, dry briefly on a paper towel.  Top the smoked whitefish a couple of asparagus spears and then a poached egg.  Spoon Hollandaise sauce over all and serve with chopped parsley for garnish.

Step 3.  Hollandaise Sauce

Melt butter in a small saucepan and set aside, keeping warm.  Place egg yolks into medium size metal bowl and whisk until thickened – 2 to 3 minutes.  Add the Fustini's Sicilian Lemon balsamic and the hot sauce, place over a pan of simmering water and cook until the bottom of the bowl is too hot to touch.  Add the tablespoon of chilled butter and stir until fully melted.  Add the heavy cream and remove it from the heat.  Whisk the melted butter into the sauce in droplets and season with salt and pepper.  Serve the Hollandaise immediately. 

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