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Jack's Pan-Fried Trout with Wild Greens And Hollandaise

Jacks Pan-Fried Trout with Deadly Greens And Hollandaise
Preparation time:
10 minutes
Cooking time:
10 minutes

Looking to add more fish to your dinners? Jack’s pan-fried trout with deadly greens and hollandaise is a perfect break from the norm. This recipe uses wild greens such as nettles and hedge garlic, alternatively you can use spinach.

  • Ingredients

    • 2 trout fillets scaled, and pin boned.
    • 1 tbsp rapeseed oil
    • 2 cloves of garlic, lightly cracked.
    • 2 tbsp Butter
    • 3 to 4 handfuls of mixed green leaves, I used spinach, nettles, and hedge garlic.
    • ½ fennel, sliced.
    • 3 egg yolks
    • 1 tbsp cider vinegar
    • 200g unsalted butter, melted.
    • 1 lemon
    • New season potatoes, boiled until falling apart.
    • 1 tbsp butter
  • Method

    • If using wild greens make sure to carefully pick off any dirt and wash with cold water. For this recipe I used stunning in season nettles and hedge garlic also known as Jack of the hedge (which pretty much describes me while I was foraging for it, only I was in the hedge). Nettles are awesome in spring and early summer, avoid nettles that are starting to flower and anything that grows near a busy road. If you do not want to get stung any random mix of greens like spinach, rocket, kale, chard, Pak choy etc would be prefect.
    • Start the recipe by melting the butter over a low heat, once melted set aside.
    • For the trout, heat a heavy based non-stick pan over a medium heat. Once hot add the oil. Season the trout with salt and place skin side down into the pan. Reduce the heat and allow to cook on a low heat for 2 to 3 minutes or until the skin is crispy. Add the garlic and butter. Once foaming flip over the trout and cook for another minute. Remove to a warm plate and turn up the heat. Add the fennel to the pan and cook the fennel while tossing the pan for 1 to minutes or until golden, now add your greens followed by a pinch of salt and pepper. While the greens are wilting add the egg yolks to a blender or food processor, along with a pinch of salt and pepper, and the cider vinegar.
    • Start blending and while the blades are spinning SLOWLY pour in the melted butter in a steady stream until a saucy consistency is achieved. Pour into a warm bowl and finish with a tiny splash of lemon juice.
    • Spoon the greens onto the centre of the plates and top with the trout. Be the artist you always wanted to be and throw the hollandaise at the plate. Finish with a tinkle of lemon juice and enjoy with a nice glass of white wine or cold cider.

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