Salmon/Trout Hollandaise

* Exported from MasterCook II *

Salmon/Trout Hollandaise

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Trout

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Trout Fillets
-----Hollandaise Sauce-----
2 Tablespoons Water
6 Peppercorns -- slightly crushed
1 Tablespoon White Wine Vinegar
2 Egg Yolks
3/4 Cup Butter
Salt -- to taste
1 Tablespoon Lemon Juice

Cut fillets into serving-size portions. Steam over salted water for
9-10 minute or until fish flakes when tested with a fork. Remove
from heat. Carefully remove fish to heated platter and keep hot.

Make the sauce in a double boiler or an oven-proof bowl over a
saucepan of hot water. If using the latter method make sure that
the bottom of the bowl is not touching the hot water or the sauce
will set on the bottom of the bowl before it is cooked.

Place the water, crushed peppercorns and white wine vinegar in a
small saucepan and reduce to about 1 tablespoon of liquid. Set aside.

Cut the butter into pieces and soften gently in a small saucepan.
Remove from heat.

Whisk the egg yolks, reduced liquid and a little of the butter in the
double boiler. When the mixture becomes creamy and slightly thick,
pour in the butter in a thin stream, whisking briskly. Add lemon
juice and a little salt, and taste for seasoning.

Remove from the heat immediately when it is thick. Should the sauce look as
if it is curdling, add a few drops of cold water and whisk briskly for a few
more minutes. This sauce can be made in a blender or food processor, but
you may find that less butter will be absorbed. The addition of 1 tablespoon
of cold water with the lemon juice will prevent it becoming too thick.

Pour the sauce over the fillets and serve.

Serves 6.

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