Poached Trout with Hollandaise Sauce | TRUITE POCHÉE, SAUCE HOLLANDAISE
Course: MainServings
2
peopleCooking time
1
hourExperience the elegant flavors of the Pyrenees with this exquisite trout recipe, perfectly poached in a court bouillon and dressed in a rich Hollandaise sauce. Ideal for a refined meal, this classic dish balances the delicate taste of river trout with aromatic vegetables and a velvety sauce for an unforgettable dining experience.
Ingredients
- Court Bouillon
1 litre water
¾ bottle dry white wine
1 glass white wine vinegar
3 carrots
1 large onion
1 stick celery
1 leek
½ bulb fennel
12 peppercorns
parsley, bay, thyme
- Hollandaise Sauce
3-4 tablespoons vinegar
3-4 tablespoons dry white wine
2 egg yolks
150g butter
lemon juice
salt and white pepper
- Poached Trout
2 river trout
boiled potatoes (to accompany)
butter (for coating the trout)
Directions
- Court Bouillon
- Finely chop all the vegetables and add into a pot with the peppercorns. Cover with water and season with a very generous amount of salt. Simmer gently for around 20 minutes.
- Pour in the vinegar and wine then let simmer for another 30 minutes. Let cool completely.
- Hollandaise Sauce
- Add the vinegar to a pan and reduce down with the dry white wine to about a tablespoon. Allow to cool completely.
- Add in the egg yolks. Over a very gentle heat gradually heat up the mixture, whisking consistently, until thickened and frothy.
- Gradually whisk in pieces of butter until fully incorporated over a gentle heat.
- Season well with salt and white pepper and finish off with a squeeze of lemon juice. Keep warm, whisking occasionally, until served.
- Poached Trout
- Cut off all the fins and 1cm of the tail from the trout.
- Place the trout in the cooled bouillon and gradually heat to a very gentle simmer. Poach for 8-10 minutes from the start of simmering.
- Carefully remove the trout, peel the skin away, and coat the exposed flesh with some melted butter.
- Serve the trout with the boiled potatoes and Hollandaise sauce poured on top.
