John Myers
Contents
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Ingredients
For the hollandaise sauce
- Salt
- Pepper from the grinder
- 6 slices Bacon
- 2 thick 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
- Worcestershire sauce
Others
- Fresh dill
- 1 half Freshly chopped lemon
Instructions
- 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
Nutrition
Serving: 100gCalories: 741kcalCarbohydrates: 0.6gProtein: 0.7gFat: 83.2g
