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Poached ocean trout with hollandaise and peas

Australian Gourmet Traveller recipe for poached ocean trout with hollandaise and peas

By Rodney Dunn
  • 10 mins preparation
  • 15 mins cooking plus poaching
  • Serves 12
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Poached ocean trout with hollandaise and peas


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)


  • 1
    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.
  • 2
    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.
  • 3
    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.

  • undefined: Rodney Dunn