Poached salmon trout with Hollandaise sauce

Name: Poached salmon trout with Hollandaise sauce
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg salmon trout; salt and freshly ground black pepper; 2.00 carrots cubed; 2.00 onions quartered; 1.00 celery stalks halved; 500.00 ml stock fish or chicken; 2.00 eggs just the yolks; 10.00 ml vinegar cider; salt and freshly ground black pepper; 180.00 g butter melted

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

2.00 kg	salmon trout
	salt and freshly ground black pepper
2.00	carrots — cubed
2.00	onions — quartered
1.00	celery stalks — halved
500.00 ml	stock — fish or chicken

HOLLANDAISE SAUCE

2.00	eggs — just the yolks
10.00 ml	vinegar — cider
	salt and freshly ground black pepper
180.00 g	butter — melted

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Method:

Wipe fish with a damp cloth and season.
Place all ingredients in a flat saucepan or fish kettle. Poach gently for 20 to 25 minutes.
Remove fish from pan and gently peel skin away. Allow to cool.
Cover with cling film and refrigerate until ready to serve. This may be done 1 to 2 days in advance.
When ready, decorate with fresh dill, chopped parsley and thinly sliced cucumber.
HOLLANDAISE SAUCE: Place egg yolks, vinegar and seasoning in a food processor. Blend. With motor running, slowly add melted butter. Sauce will gradually thicken.