Ingredients

1 cup white wine
2 cups fish stock
1 tablespoon lemon juice
1 large slice onion
4 Ocean Trout cutlets, 2.5 cm thick
fresh dill, to garnish

Hollandaise Sauce
3 egg yolks
125 g butter, melted and hot
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice

 Instructions 

1. Place wine, stock, lemon juice and onion in shallow pan
2. Bring to boil then reduce heat to simmer
3. Place trout cutlets in a single layer in simmering stock
4. Poach fish gently for about 7 minutes or until fish is just cooked
5. Remove from pan; drain on paper towel, Cover with foil to keep warm
To make Hollandaise Sauce
1. Place egg yolks in food processor, process for 10 seconds
2. With motor running pour hot and bubbling butter in slow stream onto egg
3. Discard white butter residue
4. Add grated lemon rind and juice, process for another 30 seconds or until sauce thickens
5. Serve immediately. Makes 2/3 cup.
6. Arrange fish on serving dish. Serve with hollandaise sauce and garnish with fresh dill
Note
Sauce is best made just before serving
However, it may be prepared up to 2 days in advance
Store in airtight container in refrigerator
Reheat by standing in dish placed over pan of gently simmering water

 

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

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We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!