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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
  • 10 min preparation
  • 15 min cooking (plus poaching)
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At A Glance

  • Serves 12 people
  • 10 min preparation
  • 15 min cooking (plus poaching)

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