CookEat Recipe
Dutch Cream-Baked Split Fish with Hollandaise
A butterflied fish baked flesh-up with butter and cream, served under a warm Hollandaise.
Method
Steps
Step 1
Heat oven to 200 °C. Lay the butterflied trout flesh-up in a baking dish, season, dot with 30 g butter, dust lightly with flour and pour cream around it.
Step 2
Bake about 18–25 minutes according to thickness until flesh is opaque, flakes and is fully cooked; do not use the Hollandaise to finish raw fish.
Step 3
For the proposed Hollandaise, whisk pasteurized yolks, warm water and lemon juice in a bowl over barely simmering water until thickened; slowly whisk in warm melted butter to a smooth emulsion. Season with salt and serve promptly warm, without boiling or leaving it at room temperature.
Step 4
Spoon warm Hollandaise over the cooked fish at service, retaining the butterflied outline.
Cooked it? Rate it.
Cooked 0 times