Ingredients

• (32 g) of LELARGE Fine Cuisine Hollandaise Sauce Mix Chef
• 250 ml (1 cup) of champagne or other sparkling wine
• 15 ml (1 tablespoon) of olive oil
• 15 ml (1 tablespoon) of butter
• 4 fillets of walleye or other white fish, about 180 g (6 oz.) each, cut in half
• Salt and freshly ground black or pink peppercorns

Directions

1. In a saucepan, dissolve the Hollandaise Sauce mix with the champagne and cook, while whisking, over medium-high heat. Simmer for 3 minutes.
2. In a non-stick frying pan, heat oil and butter.
3. Salt and pepper fillets to taste and cook over medium heat for about 5 minutes per side.
4. Divide sauce evenly between plates and arrange fish on top. Sprinkle with pepper.

Tips and advices

Serve with Marinated Green Asparagus, slightly heated, and boiled pattypan squash.