For several months I have been planning to unite rapeseed oil and rapeseeds in one dish. If I am not wrong, I had the first idea somewhen in spring and wanted to combine it with tiny red radishes, but then I did not find the opportunity to do so. However, today the roasted rapesseeds turned to be one of the main ingredient in this fish dish, after all that beautiful piece of seabass is coated with it. The actual plan was to serve it among an orange beurre blanc, well orange, because I served caramlised radicchio with it, that is just great in combination with citrus fruits. So a simple and light starter was born, however if you want to turn it into a main, serve fennel or salsify puree among it. Instead the beurre blanc I decided to make a "huileyon" that is actually a sauce Hollandaise, but prepared with oil instead of clarified butter. The idea was born in the mind of a friend, who has a gorgeous blog in Hungarian, and some time ago has also started to post in English. Go check out his truly amazing dishes! Ah and the fish in my dish was poached in clarified butter infused with cardamom, sichuan pepper, star anise and some mace.
2 tablespoons dry white wine
2 tablespoons fresh orange juice
2 egg yolks
zest of 1/2 an orange
70-90 ml rapeseed oil
In a heavy bottomed saucepan bring white wine to the boil and reduce until there is only about 1/3 left. Remove from the heat and let it cool. Stir in egg yolks and orange juice and beat it over simmering water until pale and creamy. Remove it from the heat and whisk in rapeseed oil, only adding a little at once. Season with salt, pepper, orange juice and stir in orange zest.