Pan-fried trout with black rice and quick hollandaise sauce – Food & Home Magazine
Pan-fried trout with black rice and quick hollandaise sauce—a stunning, flavorful dish perfect for special occasions or impressing guests.
Ingredients
- 400g Thai black rice
- 1 litre (4 cups) water
- 250g fine beans
- 1 red onion, finely sliced
- 4 baby fennel bulbs, finely sliced
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) avocado oil
- 4 trout fillets
- HOLLANDAISE SAUCE
- 500g salted butter
- 1 large egg
- 15ml (1 tbsp) fresh lemon juice
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