Mashed potatoes / Kartoffelpuree

500 gm potatoes, peeled
1 tablespoon butter
a pinch of grated nutmeg
salt to taste

Boil the peeled potatoes in sufficient water till soft. Drain the water away leaving about half cup with the potato. Add the butter, salt and nutmeg. Mash the potato till there are no lumps.

Hollandaise sauce

1 egg
1/2 eggshell water
50 gm butter
1 tablespoon lemon juice
salt and pepper to taste

Melt butter in a pot. In another pot, whisk the eggs with the half eggshell water till very frothy. Then out the pot over a very low heat. While whisking continuously, slowly add the melted butter, lemon juice, salt and pepper. The sauce should thicken slightly, but not cook. When ready, it should still flow.

Fish hollandaise

500 gm fish filet, cut into 5 cm chunks
Mashed potatoes made from about 500 gm potatoes
Hollandaise sauce
2 onions, chopped and browned in oil

In a small pot, boil enough water with a teaspoon of salt and 2 bay leaves to cover the fish chunks. When the water boils add the fish and let cook till just done. Do NOT overcook the fish.

Line a bakeproof dish with the mashed potatoes. Put the fish in the centre. Pour the hollandaise sauce over the fish. Add a small flock of butter on top of the fish and sauce. Bake for 20 minutes at 250 deg.C. Serve with browned onion.