Baked Salmon Trout with Hollandaise and Potatoes

Name: Baked Salmon Trout with Hollandaise and Potatoes
Prep time: 50 min
Yield: 2 Persons
Ingredients: 500g Salmon Trout fillet; 600g baby new potatoes, cutinto 2-3cm chunks; Olive oil for drizzling; Grated zest and juice 1 lemon; 25g butter, cubed; Glug white vermouth or dry white wine; 3 tbsp white wine vinegar; ½ shallot, finely chopped; 6 black peppercorns; 1 bay leaf; 2 free-range egg yolks; 110g diced unsalted butter, softened, plus an extra knob for frying the mushrooms; 75g baby chestnut mushrooms, roughly chopped; 1 tbsp fresh flatleaf parsley, chopped, plus extra to garnish; 1 tbsp fresh tarragon, chopped, plus extra to garnish; Salad or steamed veg to serve

Amount of people

2 Persons

Type of meal

Dinner

Preparation time

50 minutes

Seafood included in this recipe

Fresh Salmon Trout Fillet

Ingredients

500g Salmon Trout fillet
600g baby new potatoes, cutinto 2-3cm chunks
Olive oil for drizzling
Grated zest and juice 1 lemon
25g butter, cubed
Glug white vermouth or dry white wine

For the mushroom hollandaise

3 tbsp white wine vinegar
½ shallot, finely chopped
6 black peppercorns
1 bay leaf
2 free-range egg yolks
110g diced unsalted butter, softened, plus an extra knob for frying the mushrooms
75g baby chestnut mushrooms, roughly chopped
1 tbsp fresh flatleaf parsley, chopped, plus extra to garnish
1 tbsp fresh tarragon, chopped, plus extra to garnish
Salad or steamed veg to serve

Preparation

Heat the oven to 180°C. Put the potatoes in a pan of cold salted water and bring to the boil. Turn the heat down and simmer for 5-6 minutes until just starting to become tender. Drain well, then put in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 20-25 minutes, tossing twice, until golden and crisp. Grate over the lemon zest and toss well, adding extra sea salt to taste.
Put the fish in a roasting tin or baking dish lined with non-stick baking paper and dot all over with the 25g butter. Pour a glug of vermouth/wine over the fish, then cover the tin/dish tightly with foil and bake for 18-20 minutes until the fish is just cooked through and feels firm to the touch. Spoon over the cooking juices and set aside to rest.
For the hollandaise, put the vinegar, shallot, peppercorns and bay leaf in a small heavy-based pan. Reduce to 1 tbsp by bubbling over a high heat, then strain immediately into a heatproof bowl (discard the solids). Set the bowl over a pan of barely simmering water (don’t let the bowl touch the water). Whisk in the egg yolks and a cube of butter, then whisk in the remaining butter, a cube at a time, until incorporated and thickened. Add the lemon juice and season to taste. Keep warm.
Meanwhile heat an extra knob of butter in a frying pan and fry the mushrooms until golden. Stir into the hollandaise along with the herbs.
Serve the fish with the hollandaise and the potatoes, plus some seasonal salad leaves or steamed vegetables.

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