Poached Ocean Trout with Hollandaise & Peas
Australian Gourmet Traveller recipe for poached ocean trout with hollandaise and peas
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Ingredients
- 4 golden shallots, thinly sliced
- 50 gm butter
- 2 kg green peas, podded
- 400 ml chicken stock
- 3 kg poached ocean trout
- Hollandaise sauce
- 75 ml white wine vinegar
- 75 ml white wine
- 2 golden shallots, thinly sliced
- 10 black peppercorns
- 3 egg yolks
- 200 ml clarified butter (see note)
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