Ocean Trout/salmon With Lime And Lemon Grass Hollandaise

Name: Ocean Trout/salmon With Lime And Lemon Grass Hollandaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 3 egg yolks; 2 limes, juice and zest of; 3 fresh kaffir lime leaves, chopped finely; 3 fresh kaffir lime leaves , shredded thinly; 3 fresh kaffir lime leaves, shredded thinly; 1 stalk lemongrass , 10 cm, chopped finely; 1 stalk lemongrass, 10 cm, chopped finely; 4 fillets trout fillets or salmon fillets; 4 fillets trout fillets or 4 salmon fillets; 200 grams unsalted butter , melted; 200 grams unsalted butter, melted

Ocean Trout/salmon With Lime And Lemon Grass Hollandaise might be just the main course you are searching for. One serving contains 5210 calories, 292g of protein, and 440g of fat. This recipe covers 78% of your daily requirements of vitamins and minerals. This recipe serves 1. From preparation to the plate, this recipe takes approximately 30 minutes. If you have kaffir lime leaves, salmon, butter, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

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.

Ingredients you will need

Lemon Grass

Lime Leaves

Egg Yolk

Juice

Water

Base

Beef

Equipment you will use

Sauce Pan

Sieve

Whisk

Bowl

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.

Ingredients you will need

Kaffir Lime Leaves

Hollandaise Sauce