The Hollandaise Sauce recipe is from The Houston Jr. League cookbook, by a dear friend of mine, Betty Park, who died from cancer about ten years ago. She had the house next to ours at the lake and was my cooking mentor for many years. I will always miss her, but her recipes will live on. She was a Potato-Ho too and were she alive, she'd have loved all the recipes available through the internet.
1 Cup Instant Mashed Potato Flakes (The cheapest you can find)
1 Tablespoon all-purpose flour
3-4 Tilapia fillets
1/2 Teaspoon Red Cayenne Pepper
Salt and Pepper, to taste
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1. In medium sized bowl, mix together the mashed potato flakes, flour, cayenne pepper, salt and pepper.
2. In another medium sized bowl, prepare the egg by beating it lightly.
3. Dip the fillet in the egg, coating it entirely.
4. Then, place the fillet in the potato flakes mixture and coat entirely.
5. Repeat process with remaining fillets.
6. In a medium sized skillet, heat one Tablespoon of butter and 2 Tablespoons of Olive Oil.
7. When pan is sufficiently hot, place each fillet in pan. Saute on each side to desired doneness.
1 Cup butter
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon dry mustard
2 Tablespoons fresh squeezed lemon juice
1 teaspoon fresh parsley, chopped
1. Heat butter until bubbling.
2. Combine all other ingredients in blender.
3. With blender turned on, pour butter into yolk mixture in a slow stream until all is added.
4. Turn blender off.
5. Keeps well in refrigerator for several days.
6. When reheating, heat over hot, not boiling water, in a double boiler.
7. Makes approximately 1-1/4 cups of sauce.