Ocean Trout/salmon With Lime And Lemon Grass Hollandaise

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 stalk lemongrass, 10 cm, chopped finely
• 3 fresh kaffir lime leaves, shredded thinly
• 2 limes, juice and zest of
• 3 egg yolks
• 200 g unsalted butter, melted
• 3 fresh kaffir lime leaves, chopped finely
• 4 trout fillets or 4 salmon fillets

Recipe

• 1 combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 tablespoon.
• 2 strain through a fine sieve into a medium heatproof bowl, cool 10 min's, discard solids.
• 3 set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
• 4 remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (if sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
• 5 meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. i prefer to cook my fish skin side down first and really get a nice crisp skin on it.