Ocean Trout/Salmon With Lime and Lemon Grass Hollandaise
Ready In: 30 mins
Serves: 4
Ingredients
- 1 stalk lemongrass, 10 cm, chopped finely
- 3 fresh kaffir lime leaves, shredded thinly
- 2 limes, juice and zest of
- 3 egg yolks
- 200 g unsalted butter, melted
- 3 fresh kaffir lime leaves, chopped finely
- 4 trout fillets or 4 salmon fillets
Directions
- Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
- Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
- Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
- Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
- Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
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