Recipe - Salmontrout Hollandaise

1 One half pound Trout Fillets
Hollandaise Sauce
2 tablespoon Water
6 Peppercorns slightly
Crushed
1 tablespoon White Wine Vinegar
2 Egg Yolks
Three fourths cup Butter
Salt to taste
1 tablespoon Lemon Juice

From: Gerald Edgerton jerrye@wizard.com

Date: Tue, 21 May 1996 10:44:28 0700

Cut fillets into servingsize portions. Steam over salted water for 910
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 ovenproof 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.

Posted to Master Cook Recipes List, Digest #92