Poached sea trout with sorrel hollandaise

Serves 4


1.25-1.5kg/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
small lemon, juice only
15g/oz 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 65 C 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, teaspoon of salt and the
sorrel.

Serve with the warm poached sea trout.

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