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



  • 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:

  1. 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. 
  2. Melt the butter and keep warm. 
  3. Blend the egg yolks with lemon juice and salt in a blender. 
  4. Keeping the blender running, pour in the hot melted butter in a steady stream. 
  5. 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.