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Roast blue-eye trevalla with spinach hollandaise

Australian Gourmet Traveller recipe for roast blue-eye trevalla with spinach hollandaise.

By Rodney Dunn
  • Serves 4
  • 25 mins preparation
  • 20 mins cooking
Roast blue-eye trevalla with spinach hollandaise
Roast blue-eye trevalla with spinach hollandaise

Any firm-fleshed white fish can be substituted in this simple but elegant dish, but it needs to be firm - these types of fish roast best. If the butter hardens in the hollandaise stir it gently over the pan of simmering water again until it just softens; be careful because it will split if it gets too warm.

Ingredients

  • 2 tbsp olive oil
  • 4 pieces blue-eye trevalla fillet (about 220gm each)
  • To serve: boiled kipfler potatoes
Spinach hollandaise
  • 480 gm baby spinach leaves
  • 75 ml white wine vinegar
  • 75 ml dry white wine
  • 2 golden shallots, thinly sliced
  • 10 black peppercorns
  • 3 egg yolks
  • 200 ml clarified butter (see note)

Method

Main
  • 1
    For spinach hollandaise, blanch spinach to just wilt (30 seconds), drain and refresh in iced water. Drain well, squeeze out excess moisture, finely chop and set aside. Simmer vinegar, wine, shallots and peppercorns in a small saucepan over medium heat until reduced by half (3-4 minutes), then strain into a 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 (5-6 minutes). Remove from heat and add butter in a thin steady stream, whisking continuously until thick and emulsified. Season to taste, stir in spinach and keep warm.
  • 2
    Preheat oven to 180C. Heat olive oil in a large frying pan over high heat, add blue-eye skin-side down and cook until skin crisps (1-2 minutes), turn, place in the oven and roast until almost cooked through (10-12 minutes). Serve hot with spinach hollandaise and boiled potatoes.

Notes

Note Clarified butter is made by melting chilled diced butter over low heat until the yellow fat separates from the white milk solids. Pour off the clarified fat and discard solids; 300gm butter yields about 200ml clarified butter.