Salmon or Trout Hollandaise
Ingredients 10 ingredients
- -----hollandaise sauce-----
- 2 tablespoons water
- 1 1/2 pounds trout fillets
- Cut
- 6 peppercorns -- slightly crushed
- salt -- to taste
- 3/4 cup butter
- 1 tablespoon lemon juice
- 2 egg yolks
- 1 tablespoon white wine vinegar
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- Adapted from a recipe in Myra Street's "Classic Fish Dishes"
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Mixing bowl
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Whisk
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Blender
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Food processor
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Chef's knife