Pan-fried trout with orange hollandaise and fennel and grapefruit salad

Ingredients

For the orange hollandaise
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 2 large free-range egg yolks
  • 125g/4½oz butter
  • pinch salt
  • 1 orange, zest only
  • salt and freshly ground black pepper
For the trout and orange salad
  • 50g/2oz unsalted butter
  • 1 whole trout, filleted, skin removed
  • 1 orange, segmented (collect and reserve the juice released as you segment the orange in a bowl)
  • 1 pink grapefruit, segmented (collect and reserve the juice released as you segment the grapefruit in a bowl)
  • 1 fennel bulb, finely sliced
  • 2 shallots, peeled, finely sliced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

Preparation method

  1. For the orange hollandaise, heat the lemon juice and white wine vinegar in a non-reactive pan until just boiling.

  2. Meanwhile, heat the butter in a heavy-based pan over a low to medium heat until melted. (NB: Do not overcook the butter or it will burn.)

  3. Blend the egg yolks and salt in a food processor until well combined.

  4. With the motor running, gradually add the hot lemon and vinegar mixture in a thin stream, until all of the mixture has been fully incorporated into the egg yolks.

  5. With the motor running, gradually add the melted butter in a thin stream, until all of the butter has been fully incorporated into the mixture and the sauce has thickened.

  6. Transfer the hollandaise sauce to a bowl, then stir in the orange zest and season, to taste, with salt and freshly ground black pepper. Set aside (keep warm).

  7. Meanwhile, blanch the sliced fennel and shallots in a large pan of boiling, salted water. Drain well, then refresh in ice-cold water. Drain again.

  8. In a large bowl, mix together the blanched fennel and shallots, caramelised orange and grapefruit and chopped parsley until well combined.

  9. Whisk together the extra virgin olive oil and the juices reserved from the segmented orange and grapefruit. Season, to taste, with salt and freshly ground black pepper.

  10. To serve, divide the fennel and grapefruit salad equally between two serving plates. Place one trout fillet on top of each portion. Drizzle over the orange hollandaise. Drizzle the oil and citrus dressing around the edge of the plates.

James Martin Recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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