Ocean Trout/Salmon With Lime and Lemon Grass Hollandaise

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened.

5. 5

   (If sauce is too thick a tablespoon of hot water can be added.)

6. 6

   stir in finely chopped kaffir lime leaves.

7. 7

   Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise.

8. 8

   I prefer to cook my fish skin side down first and really get a nice crisp skin on it.

* Per serving · 4 servings · Values may vary.

No additional tips available.