Start first by prepping the hollandaise. Stir together egg yolks and lime juice
vigorously in a medium saucepan. Add 1/4 cup of the butter. Heat on very low,
stirring constantly, until butter is melted. Add remaining butter.
Continue heating, stirring vigorously, until butter is melted, and sauce is thickened.
(Be sure butter melts slowly so that sauce will thicken without breaking.) Stir in lime
zest. Serve hot or at room temperature.
Next prep the pickled jalapenos . For this first bring the vinegar, salt, sugar, and
garlic to a boil in a saucepan. Remove from heat and pour the hot liquid over the
sliced jalapeno. Place in the fridge to cool for at least 2 hours.
Next place the Pollock stick in a preheated 350F fryer and cook according to
directions on packaging. Once removed cut in half and prepare for plating.
To plate start by laying down the toasted English muffin on a large rimmed dinner
plate. Next in order add avocado, Ancho pollock stick, poached eggs, lime
hollandaise, pickled jalapeno, and finally chives.
Ingredients
2 large egg, yolk(s)
1 tbsp lime, juice
1/2 cup clarified butter
1/2 tsp lime zest
1 jalapeño(s), sliced
2 oz vinegar, white
1 oz vinegar, apple cider
2 garlic, clove(s)
1/2 tbsp salt
1/2 avocado
1 Empire's Treasure® Ancho Breaded "Adult" Pollock Fish Sticks
