Sole maltaise

Sole maltaise

Posh Eggs
25 mins
Louise Hagger

Maltaise is a traditional hollandaise sauce blended with blood orange juice. The buttery citrus flavours work beautifully with seafood.


Quantity Ingredient
100g fine asparagus spears
splash olive oil
knob butter
2 lemon soles, top skin and heads removed
25g breadcrumbs
small handful chopped parsley leaves
freshly ground black pepper

For the maltaise sauce

Quantity Ingredient
110g clarified butter
knob clarified butter, for frying
1 tablespoon lemon juice
2 egg yolks
1 tablespoon blood orange juice


  1. To make the maltaise sauce, melt the butter in a small pan over low heat. Set aside.
  2. Whizz the lemon juice, egg yolks and salt and pepper in a mini food processor, or whisk by hand. With the motor running, very slowly pour in the melted butter, drop by drop, until the sauce emulsifies. Add the blood orange juice and check the seasoning.
  3. Meanwhile, bring a pan of salted water to the boil and cook the asparagus for 2–3 minutes, until just tender. Drain and set aside.
  4. Preheat the grill to medium-high. Heat the oil and a knob of butter in a frying pan over medium-high heat. Season the sole, then add to the pan, skin-side down, and fry for 2–3 minutes. Transfer the sole to a shallow baking dish, drizzle over some of the melted butter from the pan then pop under the grill for 3 minutes.
  5. Remove the sole from the heat, add the asparagus and spoon over the maltaise sauce. Sprinkle with breadcrumbs and parsley, and return to the grill for 4 minutes or until bubbling and golden.
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