02-17-2004, 06:33 PM
Ingredients
1 x 1.25-1.5kg/2 ½-3lb sea trout, cleaned and scaled
sea salt
For the sorrel hollandaise:
4 tbsp cold water
1 tbsp white wine vinegar
1 tsp white peppercorns, crushed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
¼ small lemon, juice only
15g/½oz sorrel, large stalks removed and the leaves finely shredded then roughly chopped
salt
Method
1. Put 3 litres/6 pints of water and 2 tbsp of sea salt into a fish kettle and bring it to the boil. Add the sea trout, making sure that the water covers the fish, bring back to a simmer and leave it to poach gently for 16-18 minutes.
2. Lift the sea trout, resting on its trivet, out of the fish kettle and allow any excess water to drain away. Carefully lift it off the trivet with 2 fish slices and put it onto a warmed serving plate.
3. Remove the skin by making a shallow cut through the skin along the backbone and around the back of the head and carefully peeling it back.
4. Carefully pull out the fins as you get to them. Turn the fish over and repeat on the other side. Cover and keep warm.
5. For the sorrel hollandaise, bring the water, vinegar and crushed peppercorns to the boil in a small stainless steel pan and reduce by two-thirds to about 2 tablespoons.
6. Put the butter in another small pan and leave over a very low heat until melted.
7. Skim off any scum from the surface and then pour off the clear butter, leaving behind the milky white solids which will have settled on the bottom of the pan.
8. Return the clarified butter to a clean pan and keep warm.
9. Strain the reduction into a heatproof bowl, add the egg yolks and rest over a pan of just simmering water, making sure the base of the bowl is not touching the water.
10. Whisk for about 4 minutes to create a soft, voluminous sabayon which will become creamy and about four times as much in volume. Don't allow the temperature of the sabayon to rise above 65C which will be uncomfortably hot when tested with your little finger.
11. Remove the bowl from the pan and gradually whisk in the warm clarified butter to make a thick emulsion.
12. Whisk in the lemon juice, ¼ teaspoon of salt and the sorrel.
13. Serve with the warm poached sea trout.
[signature]
1 x 1.25-1.5kg/2 ½-3lb sea trout, cleaned and scaled
sea salt
For the sorrel hollandaise:
4 tbsp cold water
1 tbsp white wine vinegar
1 tsp white peppercorns, crushed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
¼ small lemon, juice only
15g/½oz sorrel, large stalks removed and the leaves finely shredded then roughly chopped
salt
Method
1. Put 3 litres/6 pints of water and 2 tbsp of sea salt into a fish kettle and bring it to the boil. Add the sea trout, making sure that the water covers the fish, bring back to a simmer and leave it to poach gently for 16-18 minutes.
2. Lift the sea trout, resting on its trivet, out of the fish kettle and allow any excess water to drain away. Carefully lift it off the trivet with 2 fish slices and put it onto a warmed serving plate.
3. Remove the skin by making a shallow cut through the skin along the backbone and around the back of the head and carefully peeling it back.
4. Carefully pull out the fins as you get to them. Turn the fish over and repeat on the other side. Cover and keep warm.
5. For the sorrel hollandaise, bring the water, vinegar and crushed peppercorns to the boil in a small stainless steel pan and reduce by two-thirds to about 2 tablespoons.
6. Put the butter in another small pan and leave over a very low heat until melted.
7. Skim off any scum from the surface and then pour off the clear butter, leaving behind the milky white solids which will have settled on the bottom of the pan.
8. Return the clarified butter to a clean pan and keep warm.
9. Strain the reduction into a heatproof bowl, add the egg yolks and rest over a pan of just simmering water, making sure the base of the bowl is not touching the water.
10. Whisk for about 4 minutes to create a soft, voluminous sabayon which will become creamy and about four times as much in volume. Don't allow the temperature of the sabayon to rise above 65C which will be uncomfortably hot when tested with your little finger.
11. Remove the bowl from the pan and gradually whisk in the warm clarified butter to make a thick emulsion.
12. Whisk in the lemon juice, ¼ teaspoon of salt and the sorrel.
13. Serve with the warm poached sea trout.
[signature]