Ocean Troutsalmon With Lime And Lemon Grass Hollandaise Recipes

3-CITRUS HOLLANDAISE SAUCE

Steps:

• Place butter, lime juice, lemon juice and salt in a microwave safe bowl.
• Microwave on HIGH power until butter melts, about 1 minute.
• Whisk to cool slightly.
• Add egg yolks and whisk until well blended.
• Cover with plastic wrap and microwave on Medium (50%) 15 seconds.
• Whisk until blended.
• Repeat twice until sauce is thickened.
• Whisk in red pepper sauce and orange juice.
• Serve warm.

OCEAN TROUT/SALMON WITH LIME AND LEMON GRASS HOLLANDAISE

Steps:

• 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.
• Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
• 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.
• 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.
• 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.