Poached ocean trout with hollandaise and peas
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Serves
12
Cooking Time
Prep time 10 mins, cook 15 mins (plus poaching)
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4
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golden shallots, thinly sliced
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50 gm
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butter
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2 kg
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green peas, podded
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400 ml
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chicken stock
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3 kg
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poached ocean trout
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| Hollandaise sauce |
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75 ml
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white wine vinegar
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75 ml
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white wine
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2
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golden shallots, thinly sliced
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10
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black peppercorns
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3
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egg yolks
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200 ml
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clarified butter (see note)
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1
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Sauté shallots in butter in a saucepan over medium heat for 5 minutes or until soft, add peas and stock and simmer for 5 minutes or until tender and stock has almost reduced. Season to taste with sea salt and freshly ground black pepper, set aside and keep warm.
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2
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For hollandaise, combine vinegar, wine, shallots and peppercorns in a small saucepan, simmer over medium heat and reduce by half, then strain into a large heatproof bowl. Add egg yolks and whisk over a saucepan of gently simmering water until pale and frothy and thick enough to hold a ribbon when drizzled from the whisk. Remove from heat, gradually whisk in butter and season to taste.
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3
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Serve fish with peas and hollandaise.
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Note For clarified butter, melt 250gm cold cubed butter over low heat for 10 minutes, pour into a jug, stand, skim surface, then pour off clear butter and reserve, discarding milk fat.
RECIPE Rodney Dunn
PHOTOGRAPHY Teny Aghamalian
STYLING Geraldine Munoz