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sauce question

post #1 of 2
Thread Starter 
Okay, a couple of questions, first of all,

1) the Hollandaise derivative with the blood orange juice added, is it called Maltaise ? if it isn't what is it's name ?

2) considering that Halibut has a really rich flavor, would a Hollandaise sauce be appropriate, or would it be to overpowering of a combination ?

Thank you,
"No Rules, Just Fun"
post #2 of 2
I think that you have it right, sauce Maltaise. If I were making myself a piece of halibut, I might be tempted to put dijon mustard, horseradish and some smushed green peppercorns in the hollandaise.
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