Salt-crusted ocean trout with thai hollandaise

salt-crustedoceantrout withthaihollandaise
1H 30M


Salt-crusted ocean trout
Thai hollandaise


1.Preheat oven to 200°C (180°C fan-forced).
2.Combine salt with egg whites in medium bowl (mixture will resemble wet sand). Spread half the salt mixture over base of deep 30cm x 40cm baking dish; place fish on salt mixture then cover completely (except for tail) with remaining salt mixture. Cook fish 1 hour.
3.Make thai hollandaise. Bruise lemon grass with side of heavy knife; combine with the water, vinegar, juice and peppercorns in small saucepan; bring to the boil.
4.Reduce heat; simmer, uncovered, until mixture reduces to 2 tablespoons. Discard lemon grass stick; stir in chopped lemon grass, cool 10 minutes.
5.Combine vinegar mixture with egg yolks in medium heatproof bowl over medium saucepan of simmering water; whisk constantly for about 5 minutes or until thickened. Gradually add butter in a thin, steady stream, whisking constantly until mixture thickens. Whisk in juice and lime leaves.
6.Remove fish from oven; break salt crust with heavy knife, taking care not to cut into fish. Discard salt crust; transfer fish to large serving platter.
7.Carefully remove skin from fish; flake fish into large pieces. Serve fish with hollandaise.

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets.


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