sauce question

Discussion in 'Food & Cooking' started by coolj, Apr 4, 2001.

  1. coolj

    coolj

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    Professional Chef
    Okay, a couple of questions, first of all,

    1) the Hollandaise derivative with the blood orange juice added, is it called Maltaise ? if it isn't what is it's name ?

    2) considering that Halibut has a really rich flavor, would a Hollandaise sauce be appropriate, or would it be to overpowering of a combination ?

    Thank you,
    Jeff
    ---------------
    "No Rules, Just Fun"
     
  2. thebighat

    thebighat

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    I think that you have it right, sauce Maltaise. If I were making myself a piece of halibut, I might be tempted to put dijon mustard, horseradish and some smushed green peppercorns in the hollandaise.