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Dairy Free Plaice in Tomato and Basil Hollandaise

This recipe is Gluten free, Wheat free and Dairy free.

ingredients

serves 4
4 whole plaice, filleted into halves
Sunflower oil
Salt and freshly ground black pepper
1 tablespoon of dry white vermouth

for the tomato and basil hollandaise

170 g (6 oz) 3/4 cup of Dairy free margarine
4 large free-range egg yolks
1 tablespoon of water
1 tablespoon of lemon juice
Salt and freshly ground black pepper
340 g (12 oz) 2 cups of tomatoes, fresh or canned, skinned, drained and finely chopped
15 g (1/2 oz) 1/2 cup of basil leaves, shredded
Extra basil leaves for decoration

method

1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Brush the plaice with a little oil, season, sprinkle over the vermouth and bake for about 5 minutes on a non-stick roasting tray.

3. Next, make the hollandaise sauce.

4. Put the margarine into a saucepan and bring to the boil.

5. Put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.

6. As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine, continuing to blend until the sauce is thick.

7. Turn off the processor and add the tomatoes and basil leaves. Adjust the seasoning if necessary.

8. Pour the sauce into a bowl.

9. Serve the plaice on a warm plate with a pool of sauce and sprinkle with extra basil leaves.

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