serves
2
difficulty
Easy
serves
2
people
difficulty
Easy
level
Ingredients
2 very fresh, cleaned river trout (not rainbow trout)
3 litres cold water
1 thinly sliced onion
1 thinly sliced carrot
a few parsley stalks
a bay leaf
2 sprigs of thyme
10 peppercorns
1 egg yolk
2 tsp hot water
salt and freshly ground black pepper
80 g melted butter
1 tsp lemon juice
1/2 cup of parsley leaves
1/4 cup white vinegar
Instructions
Make sure the trouts are well cleaned inside and out.
Place the cold water in a pan over medium heat and add the onion and carrot.
Tie the parsley stalks, bay leaf and sprigs of thyme together with kitchen string and add to the pan along with the peppercorns. Bring to the boil and cook for
10 minutes.
Meanwhile, make the hollandaise sauce by placing the egg yolk and 2 tsp hot water in a bowl over a bath of hot water. Season with a little salt and pepper and whisk for a few minutes until light and fluffy. Remove from heat, then very slowly add the melted butter, whisking continuously until well incorporated. Add the lemon juice.
Carefully place the trouts in the liquid with the vegetables and bring to almost boiling point. Poach the fish for about 10 minutes. Turn off the heat, add the parsley leaves and let stand for 3 minutes.
Heat the vinegar in a small pan.
Lift the trouts from the liquid onto a dish and spoon the hot vinegar over the fish. The vinegar gives the trout a blueish tinge.
Place the trout and some vegetables with 2 or 3 tbsp of the cooking liquid in two deep plates. Drizzle some hollandaise sauce over the fish and serve the remaining sauce in a small bowl on the side.
Bon appétit!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
