Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.
It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!
Definitely well worth the effort. The bread was absolutely divine. The Frank's red hot sauce and old sharp cheddar cheese gave the bread some nice and delicious swirls, the bread was so cheesy, slightly hot and packed with flavor. We used 2 3/4 cups white whole wheat flour, 1/4 cup white flour, and the bread turned out beautifully fluffy and puffy. I was trying to roll the bread tightly, but seemed not tight enough, so still could see the gaps between the layers. But the flavor was just spot on. Give it a shot, you will love it.