The Whitney's Eggs Mackinac with Cherry Hollandaise Sauce - Los Angeles News | FOX 11 LA KTTV

The Whitney's Eggs Mackinac with Cherry Hollandaise Sauce

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DETROIT (WJBK) -

The Whitney, Detroit's iconic Midtown mansion restaurant, is turning 9 into a positive focus by offering 9 percent off on all ala carte dining during the month of August and donating 9 percent of its August ala carte revenues to assist retired police and firefighters who may lose part of their pensions during Detroit's bankruptcy.

Learn more at www.thewhitney.com.

Eggs Mackinaw with Cherry Hollandaise Sauce

For Whitefish:
2ea- 10oz scaled fresh whitefish
2ea- large eggs beaten
2cups- Japanese Style bread crumbs
2cups- All purpose flour
1/2ea-lemon
1Tbl- chopped parsley
1Tbl- chopped chives
Salt and Pepper to taste
3Tbl- olive oil

Lay out fish filets on clean cutting boar.  Wipe clean with clean paper towel. Beat well eggs in bowl adding a tsp of water.  Season the flour with salt and pepper as well as lightly season the fish with salt and pepper.  Roll lemon between palm and cutting board to release juices and season each fish filet with lemon juice. Sprinkle the flesh side of fish with herb.  Quickly cover both sides of fish in flour, then in eggs, then into bread crumbs.  Pat bread crumbs firmly on fish and let sit for 2 min.  Non-stick skillet on Med-Hi heat with olive oil.  Place fish flesh side down first and cook for 2min . Flip to skin side and cook another 2-2 ½ min depending on thickness of fish.

For Eggs and Sauce:
4 each- large eggs
3 tbl-white vinegar
Boiling water to poach eggs
4 each- egg yolks
6 oz-clarified butter
3 Tbl-minced seeded Michigan tart cherries
2 shots-tobasco
1 pinch-cayenne pepper
Salt and pepper to taste

Melt the butter slowly in a small pot. Try not to let it boil - you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Add Minced cherries and pulse briefly to incorporate the ingredients one more time.

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