Poached trout with hollandaise sauce

Poached trout with hollandaise sauce

Truite au bleu hollandaise

By
From
Taste le Tour
Serves
2

From The Alps region by Philippe Mouchel

The beautiful streams and lakes in the Alps region are teeming with trout, so it has become the specialty of the area. The French often prefer their fish poached rather than pan-fried or deep-fried.

Ingredients

Quantity Ingredient
3 litres cold water
1 onion, thinly sliced
1 carrot, thinly sliced
a few parsley stalks
1 bay leaf
2 sprigs thyme
10 peppercorns
2 very fresh river trout, thoroughly cleaned, inside and out
1/2 cup parsley leaves
60ml white vinegar

Hollandaise sauce

Quantity Ingredient
80g butter
1 egg yolk
2 teaspoons hot water
salt
freshly ground black pepper
1 teaspoon lemon juice

Method

  1. Place the cold water in a large pan over medium heat and add the onion and carrot. Use kitchen string to tie the parsley stalks, bay leaf and thyme sprigs together to make a bouquet garni and add to the pan with the peppercorns. Bring to the boil and cook for 10 minutes.
  2. Meanwhile, make the hollandaise sauce. Melt the butter in a small saucepan over a low heat until warm, but not hot. Combine the egg yolk and hot water in a bowl set over a saucepan of hot water. Season with a little salt and pepper and whisk for a few minutes until light and fluff y. Remove the bowl from the heat, then very slowly add the warm melted butter, whisking continuously until well incorporated. Stir in the lemon juice.
  3. Carefully place the trout in the hot poaching liquid and heat until close to boiling point. Poach the fish for 10 minutes. Turn off the heat, add the parsley and leave to stand for 3 minutes.
  4. Heat the vinegar in a small saucepan. Carefully lift the two trout onto a flat dish and spoon on the hot vinegar, which gives them a blueish tinge.
  5. Arrange the trout in deep serving plates with some of the vegetables and 2–3 tablespoons of the cooking liquid. Drizzle on a little hollandaise sauce and serve the remaining sauce in a small bowl on the side.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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