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Poached ocean trout with hollandaise and peas


You'll need

4 golden shallots, thinly sliced 50 gm butter 2 kg green peas, podded 400 ml chicken stock 3 kg poached ocean trout   Hollandaise sauce 75 ml white wine vinegar 75 ml white wine 2 golden shallots, thinly sliced 10 black peppercorns 3 egg yolks 200 ml clarified butter (see note)

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Serve fish with peas and hollandaise.
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.

At A Glance

  • Serves 12 people
GT
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 12 people

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