ingredients
serves 4
4 trout, each 175 - 200 g (6 - 7 oz), gutted and heads removed
2/3 cup (150 ml) 1/4 pt dry white wine
1 tsp (5 ml) coriander seeds
1 onion, skinned and sliced
lemon slices and Watercress (salad cress) sprigs, to garnish
for the hollandaise sauce
4 oz (100 g) margarine
2 egg yolks
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
method
1. Lay the trout in a shallow ovenproof dish large enough to hold them in a single layer.
2. Add the wine and 150 ml (1/4 pint) water, sprinkle with the coriander seeds and lay the onion over the top of the trout.
3. Cover with foil and cook at 190°C (375f) mark 5 for 20 minutes.
4. Carefully remove the trout from the cooking liquid, reserving the liquid. Skin each trout, leaving the tail intact. Place on a serving dish and keep warm.
5. Make the Hollandaise Sauce. Melt the margarine in a saucepan. Strain and reheat cooking liquid to boiling, then put 25ml (1 1/2 tbsp) into the warmed goblet of a food processor or blender.
6. Discard the remaining liquid. Add the egg yolks and turn the blender to low speed, then gradually add the margarine to the egg yolk mixture drop by drop, with the motor still running. Add the lemon juice and seasoning.
7. Spoon the sauce over the fish, garnish with lemon slices and watercress sprigs and serve immediately.
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