1 whole rainbow trout (about 1kg) or
2 filets, skin on
1 bunch asparagus
8 to 12 small new potatoes
1/4 cup chopped fresh chives
Fillet and remove bones from the trout. Season the flesh side with salt and a touch of sugar. Lay the filets skin-side-up on a baking tray lined with parchment paper. Pre-heat the oven to 250°F and let the fish rest in the fridge while you prepare the rest of the garnish. Rinse the potatoes and boil them in seasoned water until tender. While the potatoes are simmering, prepare the hollandaise (see recipe below). Put the trout in the oven and bake until the skin can peel off the flesh (about 10 to 15 minutes depending on the size). Slice the asparagus on a bias and steam or blanch for 60 seconds. Lightly crush the potatoes and season generously with olive oil, finishing salt and fresh black pepper. Place the potatoes on a plate and sprinkle with the asparagus. Slice each filet in half and place on top of the asparagus. Spoon the hollandaise around the fish and sprinkle the whole dish with chives and finishing salt.
2 egg yolks
30 mL fresh lemon juice
30 mL water
180 mL clarified butter, warm
Over a double boiler on low heat, whisk the egg yolks, lemon juice and water with a pinch of salt until very thick (an instant-read thermometer should show 80 °C). Remove the bowl from heat and whisk in the clarified butter. Adjust seasoning with salt and lemon juice. Keep the hollandaise in a warm spot until serving.
Recipe courtesy of chef Carl Heinrich, Richmond Station, Toronto