Ocean trout and potatoes

all details

A classic: lightly steamed fish with boiled potatoes, spinach and a creamy, lemony hollandaise sauce.

Ocean trout
Photo: Natalie Boog

Ingredients

  • 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

Method

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.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Fish
  • Course - Lunch

Similar recipes

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
2 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
2 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
2 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
2 days ago

Cook discussions

Chicken and saffron rice

This tasted out of this world! It was my turn to cook, saw the recipe in Sunday's paper and it ... Read more

Commenter
Odhran
Date and time
2 days ago