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1
To make the chutney, melt the 2 teaspoons of butter in a medium-size pan.
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2
Add the onions and ginger.
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3
Cook over medium heat, stirring occasionally, for 8 minutes or until translucent and slightly softened.
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4
Season with salt and pepper.
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5
Remove from heat.
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6
Add the chili pepper and cherries.
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7
Cover the pan until cool.
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8
Stir in the fresh herbs and chill.
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9
To make the hollandaise, use a hand-held whisk and beat the egg yolks with the water.
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10
Place in a double boiler over simmering water and continue whisking until thick.
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11
Remove from heat and continue to whisk for another minute.
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12
Combine the melted butter with the oil.
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13
Starting with a drop at a time, carefully whisk the butter-oil mixture into the yolks until the sauce is thick and creamy.
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14
For a thinner sauce, whisk in 1 to 2 tablespoons of warm water.
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15
Season with salt and lemon juice.
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16
Heat the oven to 400 degrees.
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17
Grind the hazelnuts in a food processor, add bread crumbs and continue to process until the mixture has reached a cornmeal consistency.
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18
Season the fillets with salt and pepper and liberally coat with the nut-crumb mixture.
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19
Use 1 tablespoon of the butter to grease the bottom of a medium-size roasting pan.
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20
Lay the fillets in the pan and dot the tops with the remaining butter.
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21
Roast for 13 to 15 minutes, until firm and just opaque.
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22
Top with the hollandaise, garnish with the chutney and serve.
