Trout Fillets With Hollandaise Sauce Recipes

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Steps:

• Preheat the oven to 180 ° C. Make the Hollandaise and set aside. Season the fillets and pan-fry in the butter until browned. Place in a baking tray with a good squeeze of lemon and into the oven for 10 minutes or until just cooked through. (Depends on the thickness of the fish). In the same frying pan, place the spinach and season whilst it is wilting. To serve: Put a little spinach on a plate, then the fillet, and top with the Hollandaise sauce. Te serve as a tapas: Cut the trout into bite-sized pieces before pan-frying and serve on a small plate with a small bowl of hollandaise on the size.

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.