Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Trout Hollandaise.

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    Trout Hollandaise.

    Post  Admin on Sat Aug 25, 2012 2:55 pm

    ingredients
    serves 6
    6 trout, cleaned, heads left on
    4 cups (1 litre) 1 3/4 pint Court Bouillon
    chopped parsley to garnish
    1 cup (8 fl oz) 250 ml Hollandaise Sauce to serve

    method
    1. Put the trout in a saucepan large enough to hold them in a single layer. Add the court bouillon, bring to simmering point and poach the fish gently for 15 minutes.

    2. Carefully remove the fish from the stock and arrange on a heated serving dish. Garnish with parsley and serve at once, with the sauce.

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