Sole on a Bed of Spinach with Hollandaise Sauce


1 Picture

Prep Time
30 Minutes


For Hollandaise Sauce:
• 3 egg yolks
• ½ cup frozen butter
• 1 tbsp. water
• 2 tbsp. lemon juice
• 1/8 tsp. salt
• 4 cups water

For the Fish:
• 6 white fish fillets
• 2 tbsp. scallions or green onions, finely chopped
• 2 tbsp. dry tarragon
• 1 cup white wine
• 1 tbsp. olive oil
• Salt and pepper to taste

For the Spinach:
• 2 lb. (1 kilo) spinach leaves without stems
• ½ cup cream
• 3 tbsp. butter
• Salt and pepper to taste


1. To make the hollandaise sauce, pour 4 cups of water into your Oster® Electric Skillet and turn temperature control to 400˚F (200˚C), cover with lid and let water come to a boil. In a tempered glass bowl, combine egg yolks, butter, lemon juice and salt to taste. Once the water starts boiling, insert bowl in the skillet and holding with a pot holder, whip mixture until butter melts and forms a soft sauce. Remove from skillet and reserve.
2. In the same water, add 1 teaspoon of salt, turn skillet off and add spinach, leaving it in the water for 10 minutes. Remove spinach and drain well. Add butter, cream, and season with salt and pepper. Discard the water and dry skillet with paper towel.
3. Spread lemon juice on all sides of the fish, add scallions, tarragon, and season with salt and pepper to taste. Add to your Oster® Skillet the tablespoon of oil, the fish and cook for 10 minutes on each side; remove from skillet.
4. For serving, arrange spinach in the skillet, place fish on top then gently pour part of the hollandaise sauce, serving the rest in a saucer so that it can be added individually according to preference. Cover and turn temperature control to Warm to keep food warm until ready to serve.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.