Tag-Archive for » Trout «
This is a wonderful super quick, healthy meal, well I suppose the hollandaise is not the best but the fish is:) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise with quite a more citrus flavour than regular, I enjoy it but I know that it would not be every ones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
10cm Stick fresh lemon grass. chopped finely
3 Fresh kaffir lime leaves, shredded thinly
2 Limes, zest and juice of
3 Egg yolk
200g Unsalted butter. melted
3 Fresh kaffir lime leaves, chopped finely
4 Trout or Salmon fillets
Method
Hollandaise
1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min’s, discard solids.
3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
5. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
All Photos taken by me unless otherwise stated.
This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn’t like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.
If you have seen my recent post on my cheese and cutting boards yo
u will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.
Ingredients
Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
2 Teaspoons ground cumin
2 Teaspoons fennel seeds
1 Teaspoon sweet paprika
2 Cloves garlic, quartered
1 Teaspoon finely grated lemon rind
1 Tablespoon olive oil
4 Trout fillets
1Kg Cauliflower, chopped coarsely
40g Butter
60ml Cream
1 Teaspoon vegetable stock granules
40g Butter,extra
1 Tablespoon lemon juice
salt and pepper to taste
Method
1. Boil, steam or microwave cauliflower, until tender, drain.
2. Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
3. Dry fry spices in a small frying pan, stirring, until fragrant.
4. Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
5. Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
6. Cook fish in a large oiled pan, until cooked through.
7. While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 Min’s or until browned slightly, remove from heat and stir in juice.
To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.
All photos taken by me unless otherwise stated.
