Photo: Natalie Boog
- 12 small potatoes, unpeeled
- 1 big bunch English spinach, washed
- 4 ocean trout fillets, skinned and pin-boned
- Sea salt and pepper
- Olive oil
- 1 tbsp tiny capers, rinsed
- For the hollandaise sauce
- 160g butter
- 3 egg yolks
- 2 tbsp water
- 1 tbsp lemon juice
- Sea salt and freshly ground pepper
Steam the potatoes for 20 minutes until tender. Trim the spinach stalks and roughly chop the leaves.
For the hollandaise
Melt the butter, skimming off some of the frothy white residue. Whiz the egg yolks, water, lemon juice, salt and pepper in a blender until pale and smooth. Slowly pour the melted butter into the blender, with the motor running. Keep the sauce warm in a covered bowl set over hot water.
Season the ocean trout well and steam for 5-6 minutes, depending on size. Steam the spinach for 4 minutes, squeeze dry, toss with a little olive oil and make a mound on four plates.
Arrange ocean trout on top, coat with hollandaise, scatter with capers and serve with the potatoes.
- Main Ingredients - Fish
- Course - Lunch