Trout and cheat’s hollandaise? Say hello to your favourite brunch of the summer
A great hollandaise is the ultimate recipe to have in your repertoire – your guests will never guess how easy it is! Add extra flavour with finely chopped dill or top with a poached egg for the best-ever breakfast.
Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras
*Selected products are available online
Trout and hollandaise
Serves 4
Preparation: 15 minutes
Cooking: 10 minutes
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients:
- Olive oil, for frying
- 500 g Woolworths Rainbow Trout Portions
- 115 g butter
- 2 free-range egg yolks
- 1 T lemon juice
- Salt, a pinch
- Capers, pan-fried, for serving
- Fennel shavings, tossed in lemon juice and olive oil, for serving
Cooking instructions:
- Heat the olive oil in a pan and sear the trout, skin-side down, for 2–3 minutes, then turn over and cook for a further 1–2 minutes. Set aside.
- Melt the butter and keep warm.
- Blend the egg yolks with lemon juice and salt in a blender.
- Keeping the blender running, pour in the hot melted butter in a steady stream.
- Serve the fish on top of the fennel shavings, pour over the hollandaise and scatter over the capers.
Cook’s note: If your hollandaise splits, add a 1 T hot water, whisking continuously. Add a few more tablespoons if necessary and keep whisking until it comes together.