Green Shellfish Sauce Hollandaise

Ingredients:
8 pcs of green mussels
8 tsp hollandaise sauce
8 tsp tomato concasse or tomato paste (can be bought in supermarkets)
Btr ½ chicken egg white, beaten until frothy
50 ounces of high protein flour
1 pc lemon, take the water
1 teaspoon salt
½ teaspoon pepper
to taste cooking oil, for frying


Hollandaise sauce
150 g butter
4 egg yolks
2 tablespoons water
1 tsp lemon juice
1 / 4 tsp salt
1 / 4 teaspoon pepper
1 tsp powdered sugar

How to make:
1. Clean the mussels, discarding the fibers in it, remove from the shell (the shell should not be discarded). Boil in boiling water for 5 minutes, add lemon juice, remove and drain.
2. Mix the egg whites with the flour, salt, and pepper and stir well.
3. Dip the mussels into the dough with flour and fry in hot oil until cooked. Remove and drain.
4. Arrange the clean scallop shells on a plate dish as much as 8 pieces facing up, pour 1 teaspoon each tomato concasse over shells. Place the mussels that have been fried on it, then flush each of these shells with hollandaise sauce 1 tsp. Bake in oven for 5 minutes. Remove and serve warm.

Hollandaise Sauce
How to make:
1. Melt butter, when foamy, discard the foam, remove from heat. Until warm.
2. Mix the egg yolks with water, stir using a whisk. Then cook in a way steamed over low heat once. Stir not until bergerindil.
3. Slowly insert the melted butter in egg yolks, and stir until smooth, remove from heat.
4. Add the lemon juice, salt, pepper, and powdered sugar, stir, strain.
To: 200 cc

Tip:
Hollandaise sauce is a classic sauce in French cuisine.