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Title: Poached Trout Fillet
Categories: Entree Fish Chef Trout
Yield: 4 Servings
| 1 | lg | Killala Sea-farmed Trout |
| Weighing approximately 2 | ||
| 5 | 3kg | |
| Stock: | ||
| Bones, skin and head of the | ||
| Trout | ||
| 3 | Sticks of celery and leaves, | |
| Chopped coarsely | ||
| 2 | Onions, peeled and chopped | |
| Coarsely | ||
| 2 | Carrots, peeled and chopped | |
| Coarsely | ||
| Parsley stalks | ||
| 1 | Bay leaf | |
| I bottle white wine | ||
| Freshly ground pepper | ||
| Salt | ||
| 1 1/2 | Litres water | |
| Mustard Hollandaise: | ||
| 1/2 | c | Fish stock |
| 6 | Egg yolks | |
| Salt and freshly ground | ||
| Pepper | ||
| 1 | ts | Prepared English mustard |
| 350 | g | Butter, melted to lukewarm |
| Strained juice of 1 lemon or | ||
| More to taste | ||
| Cress for garnish | ||
| 2 | 3 small boiled hot potatoes | |
| Per person |
To prepare fish: ask your fishmonger to filet fish and remove skin. Keep head, all bones and skin for stock. Remove and dis- card gills from head as these will make the stock bitter. With a pair of tweezers, remove all bones from trout fillets and cut off any fat. Cut fillets into 8-10 serving pieces according to size of the fish. Set aside in the refrigerator while you make stock and sauce.
To make stock: place all stock ingredients into a large saucepan, cover and bring to boil. Remove saucepan lid, turn down heat and simmer for 1 hour. Strain stock into a bowl and remove fat.
To make hollandaise: whisk 1/2 cup fish stock and egg yolks with a little salt an pepper and the mustard in a stainless steel bowl until egg yolks are well beaten. Place bowl over a saucepan of simmering water, making sure that bottom of bowl does not touch the water. Continue to whisk over a low heat until the mixture is thick and creamy. Remove from heat and whisk in melted butter a few drops at a time. When sauce is slightly thickened, you can add butter at a faster rate. When all butter has been beaten into sauce, add lemon juice and taste for seasoning. Hollandaise sauce is served warm not hot. This cannot be reheated as it will separate and curdle. Set aside in a warm place.
To cook fish: bring remaining stock (approximately 2 litres) to a rolling boil. Taste and add more salt if necessary. Place fish into 1 large or 2 small baking tins and pour on stock. Allow to stand for 10 minutes, by which time the trout should be cooked.
To serve: lift fish out of stock with an egg slice place on individual heated plates. Pour over some hollandaise sauce and garnish with a sprig of cress. Serve with boiled potatoes. Bon Appetit - Exec.Chef Magnus Johansson
Source: Vogue May'94
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