John Myers
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Fish: Baked Trout on Hollandaise Sauce with Dill
The perfect fish: baked trout on hollandaise sauce with dill recipe with a picture and simple step-by-step instructions.
For the hollandaise sauce
- Salt
- Pepper from the grinder
- 6 Discs Bacon
- 2 thickness Slices of bacon
- Dill to garnish
- Olive oil for the baking dish
- 3 tbsp Water
- 2 tbsp Honey vinegar
- 2 tbsp Salt
- 2 tbsp Pepper from the mill
- 6 Egg yolks
- 250 g Liquid butter
- 250 g White wine or
- Worcester sauce
Others
- Fresh dill
- 1 half Freshly chopped lemon
- Wash the trout and pat dry again with kitchen paper. Then salt and pepper inside and out. Now wrap the trout with 3 slices of ham each
- Put some oil in a baking dish, add the thick slices of bacon and the wrapped trout on the bacon, then cover the baking dish with a lid or aluminum foil and then bake everything at 180 degrees for about 45 minutes.
In the meantime, prepare the hollandaise sauce …. plus …
- Separate the eggs and set the yolks aside. Put the water with the honey vinegar, salt and pepper in a saucepan, bring to the boil and bring to a boil over low heat, then set aside and let cool.
- Then place this pot in a larger pot filled half full with water (water bath) and stir in the 6 egg yolks, stir in with a whisk and whisk … until the mass thickens … now slowly run in the melted butter and beat everything well. Then season everything with a little white wine or Worcester sauce.
Serving
- Place the Hollandaisenun sauce on a preheated platter, sprinkle with some freshly chopped dill … place the trout, which has now been cooked, on the sauce and garnish with the lemon pieces, if you like it, drizzle lemon juice over the trout … Enjoy your meal drizzle
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