Yield: 6 servings
|1½ pounds||Trout fillets ---hollandaise sauce-----|
|6 \N||Peppercorns; slightly crushe|
|1 tablespoon||White wine vinegar|
|2 \N||Egg yolks|
|\N \N||Salt; to taste|
|1 tablespoon||Lemon juice|
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")