Poached Hake Steaks with Hollandaise sauce

A long recipe. First needed to prepare the court bouillon for poaching the fish. Here we need to paysanne cut the aromatic vegetables. They include carrot, celery, onion and shallot. Although cooking seems like a tedious and long task to get to one fabulous dish. I believe it is about letting go while cooking, just going with the flow. Doing one thing at a time helps tremendously. Today for the hollandaise sauce, i cooked up the eggs in the sauce while trying to multitask. So eventually i spent more time redoing the sauce from scratch. I hope this is a lesson, that especially when it comes to sauces, patience does go a long way. Here we also have to prepare a vegetable garnish, this is turning carrots, zucchini and potatoes. Its still taking an effort to do so. Also i have to practice this. But it all went well, no confusions, only my sauce was less salty…other than that ..voila