Trout fillets with Hollandaise sauce
|4||trout — fillets|
|1||spinach — baby|
Preheat the oven to 180 ° C.
Make the Hollandaise and set aside.
Season the fillets and pan-fry in the butter until browned.
Place in a baking tray with a good squeeze of lemon and into the oven for 10 minutes or until just cooked through. (Depends on the thickness of the fish).
In the same frying pan, place the spinach and season whilst it is wilting.
To serve: Put a little spinach on a plate, then the fillet, and top with the Hollandaise sauce.
Te serve as a tapas: Cut the trout into bite-sized pieces before pan-frying and serve on a small plate with a small bowl of hollandaise on the size.