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Basa in Hollandaise Sauce
Basa in Hollandaise Sauce

Basa in Hollandaise Sauce

with parsley butter potatoes and salad

The first documented recipe using hollandaise sauce is from as far back as the 1650s and hails from France. Hollandaise is most commonly used in breakfast dishes involving eggs, but in this dish, it's succulent chicken breast that's covered in the rich, golden glaze.

Tags:
Calorie Smart
•Family Friendly
Allergens:
Senf
•Egg
•Milk
•Schwefeldioxide und Sulfite
•Pesce

The quantities provided above are averages only.

Total30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

5 grams

Parsley

100 grams

Hollandaise Sauce

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

240 grams

Basa

2 unit(s)

Tomato

2 sachet(s)

Paprika

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2009 kJ
Energy (kcal)480 kcal
Fat23.5 g
of which saturates9.9 g
Carbohydrate36.9 g
of which sugars12.8 g
Dietary Fiber7 g
Protein30 g
Salt4.3 g
Potassium958.1 mg
Calcium52 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Boil a large pot of salted water for the potatoes.
  • Halve the baby potatoes (quarter larger potatoes).
  • Chop the tomatoes into 2cm chunks.
  • Place a hand on top of the chicken and slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Boil the Potatoes
2
  • When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. 
  • Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Chicken
3
  • Meanwhile, place a pan over high heat with a drizzle of oil.
  • Once the pan is hot, add the chicken and season with half the paprika, salt and pepper.
  • Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.

NOTE: Swapping to basa? Season as instructed and fry in a hot pan, 4-5 mins on each side.

Make the Dressing
4
  • While the chicken cooks, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
  • Mix together, season with salt and pepper, then set aside.
  • Just before serving, toss the salad leaves and tomato through the dressing.
Finishing Touches
5
  • Meanwhile, pour the hollandaise into a small pot and warm through over medium heat, 2-3 mins. Season to taste with remaining paprika, sugar, salt and pepper.
  • Roughly chop the parsley (stalks and all).
  • When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
  • Toss together until the butter has melted. Season with salt and pepper.
Serve and Enjoy
6
  • When everything is ready, share the chicken between plates.
  • Serve the tomato salad and parsley butter potatoes alongside.
  • To finish, drizzle the hollandaise sauce over the chicken.