- 4 Fillets Fish - rinse, pat dry, season with salt & pepper
- 1 Pound Shrimp - peeled, deveined, chopped
- 3 Each Egg Yolks - can use 1 egg, won't be as rich
- 1/2 Tsp Dijon Mustard
- 1 Tbsp Lemon Juice - can use white wine vinegar
- 1/4 Tsp Sea Salt
- 1 Pinch White Pepper
- 1/2 Cup Butter - melted
- Parsley garnish
Prepare fillets and shrimp, set aside.
To prepare Hollandaise sauce, drop egg yolks at the bottom of a blender cup, add mustard, lemon juice, salt & pepper. Begin to blend with a stick blender, slowly adding melted butter in a steady stream.
Add shrimp to sauce.
Arrange fish fillets in a casserole dish with space in between each fillet. Pour sauce over fish.
Bake at 350 degrees for 15-20 or until fish flakes easily with a fork and shrimp are cooked.