Whitefish fried in sage butter with parmesan potatoes and sage hollandaise

White fish

Cut the fish fillets into individual portions and place them on baking paper. Sprinkle with salt and a small pinch of sugar, then leave to season.

Melt the butter in a small saucepan over medium heat. Add the sage and allow the flavours to infuse while the butter slowly browns.

Spoon some of the lightly browned sage butter into a frying pan and heat it. Quickly fry the fish fillets on both sides until beautifully golden brown.

Parmesan potatoes

Wash and dry the potatoes. Halve them if necessary. Place them in a bowl, add the oil and salt, and toss well.

Spread the potatoes on a baking tray lined with baking paper. Roast at 225°C for approximately 20 minutes. Sprinkle with Parmesan and continue roasting for another 5–10 minutes.

Sage Hollandaise

Melt the butter with the sage in a saucepan over low heat until lightly browned. Turn off the heat but leave the saucepan on the hob to keep the butter hot.

Whisk the egg yolks, lemon juice, vinegar and salt in a bowl until smooth. Gradually pour in the browned butter in a thin stream, whisking continuously. Continue until all the butter has been incorporated into the sauce.

Finish preparing the sauce just before serving.