FISH & BROCCOLI BAKE

1 lb. fish fillets
20 oz broccoli spears in Hollandaise sauce-see recipe
1 (11 oz.) can condensed cream of mushroom soup
1/4 tsp. garlic salt
1/8 tsp. lemon pepper
1 c. soft bread crumbs
2 tbsp. butter, melted

Cook broccoli according to package directions. Place broccoli and Hollandaise sauce in baking dish about 10" x 6" x 1 1/2" deep. Top with fish. Add soup, seasonings to butter sauce. Blend and pour over fish. Combine bread crumbs and melted butter and sprinkle over sauce. Bake in preheated oven at 350 degrees for 40 minutes or until thoroughly heated.

Sauce Classic Hollandaise
[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup

I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks*
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

*Substitute egg substitute, 1/2 cup for 3 egg yolks for a lower fat content.