Poached Sea Trout With Sorrel Hollandaise

You need time to prepare this, but your family will love you for all the
trouble you've taken. At this time of year as Jersey Royals are available
I serve this with them and some garden peas

Serves 4
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour

1.25-1.5kg/2 1/2-3lb sea trout, cleaned and scaled
sea salt

For the sorrel hollandaise:
4 Tbsp cold water
1 Tbsp white wine vinegar
1 tsp white peppercorns, crushed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
1/4 small lemon, juice only
15g/1/2oz sorrel, large stalks removed and the leaves finely shredded then
roughly chopped
salt

Put 3 litres/6 pints of water and 2 Tbsp of sea salt into a fish kettle
and bring it to the boil. Add the sea trout, making sure that the water
covers the fish, bring back to a simmer and leave it to poach gently for
16-18 minutes.
Lift the sea trout, resting on its trivet, out of the fish kettle and
allow any excess water to drain away. Carefully lift it off the trivet
with 2 fish slices and put it onto a warmed serving plate.
Remove the skin by making a shallow cut through the skin along the
backbone and around the back of the head and carefully peeling it back.
Carefully pull out the fins as you get to them. Turn the fish over and
repeat on the other side. Cover and keep warm.

For the sorrel hollandaise, bring the water, vinegar and crushed
peppercorns to the boil in a small stainless steel pan and reduce by
two-thirds to about 2 tablespoons.
Put the butter in another small pan and leave over a very low heat until
melted.
Skim off any scum from the surface and then pour off the clear butter,
leaving behind the milky white solids which will have settled on the
bottom of the pan.
Return the clarified butter to a clean pan and keep warm.
Strain the reduction into a heatproof bowl, add the egg yolks and rest
over a pan of just simmering water, making sure the base of the bowl is
not touching the water.
Whisk for about 4 minutes to create a soft, voluminous sabayon which will
become creamy and about four times as much in volume. Don't allow the
temperature of the sabayon to rise above 65C which will be uncomfortably
hot when tested with your little finger.
Remove the bowl from the pan and gradually whisk in the warm clarified
butter to make a thick emulsion. Whisk in the lemon juice, 1/4 teaspoon
of salt and the sorrel. Serve with the warm poached sea trout.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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