Ice fish with cucumber and hollandaise sauce

The fish looks like a restaurant, but building it at home using this recipe is not at all difficult. We fry ice cold in breadcrumbs, we prepare hollandaise sauce according to a long-familiar, classic recipe. But cucumber jelly (prepared as easy as shelling pears) gives the whole composition both a fresh taste and a ceremonial look.

Ingredients

• ice fish - 4 pcs.
• flour - 1/2 cup
• fresh cucumber - 3 pcs.
• cream cheese - 200 g
• leeks - 40 g
• dill - 1 bunch
• watercress - a few leaves
• sesame seeds - 2 tablespoons
• salt, freshly ground black pepper to taste
• For lightly salted cucumber jelly:
• brine of lightly salted cucumbers - 120 ml
• gelatin - 5 g
• For the hollandaise sauce:
• yolk - 2 pcs.
• butter - 80 g
• granular mustard - 20 g
• lemon juice - 1 tablespoon

Directions

1. Soak gelatin in cold water for 15 minutes, then heat, stirring constantly. Mix with cucumber pickle and cool in the refrigerator until it solidifies.
2. For the sauce on a steam bath, beat the yolk, pour in a thin stream, stirring constantly, butter, add lemon juice (to taste) and granular mustard.
3. Dip ice fish in flour mixed with salt and pepper and fry it on all sides in vegetable oil. Transfer the fish to a mold and put in the oven for 8 minutes, preheated to 170 C.
4. Put half of the cucumber cut along the side on a plate, squeeze out the cream cheese using a pastry bag, garnish with dill, watercress, sesame seeds and thin rings of leeks. Cut the jelly into cubes and place next to the cucumber, decorate the plate with the hollandaise sauce. Put the ice fish on the sauce.