This recipe can be made beforehand and then just popped in the oven. Dinner is ready in 20 minutes. Hollandaise sauce is a wonderful addition, but the homemade recipe can be a bit much to make. I often use a hollandaise-sauce mix, then add extra lemon juice, pepper, and, in this case, dill. No one seems the wiser.
Dill hollandaise sauce
Ingredients
- 1 cup unsalted butter at room temperature
- 1 bunch fresh dill
- 3 large egg yolks
- 2 tbsp. water
- salt and freshly ground pepper
- 1 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- Fresh lemon juice
In a small saucepan, melt butter over low heat. Set aside. Reserve six dill sprigs for garnish and finely chop the remainder. Set aside. Put egg yolks and 2 tablespoons of water in a large heatproof bowl. Fill a pan (large enough to accommodate the bowl) with water to the halfway point. Bring to a gentle simmer over medium-low heat. Rest the bowl of egg yolks in the top of the pan, about 2 inches above the water. Season lightly with salt and pepper. With a flexible, medium whisk, stir yolks constantly until the mixture starts to thicken, about 5 minutes.
Once the yolks are between lightly thickened and soft, remove the bowl from the pan and rest the base on a wet towel formed into a ring to secure it in place. Whisk small ladles of warm butter into the thickened yolk mixture, making sure each addition is completely incorporated.
Once all the butter is incorporated, add Worcestershire sauce, Tabasco, a few drops of lemon juice, and chopped dill. Season with salt and pepper and keep warm, either on or near the stove, while roasting the fish.
Rainbow trout and stuffing
Ingredients
- 1 rainbow trout fillet per person
- 1 cup soft breadcrumbs
- ½ sweet onion, minced
- 2 tbsp. chopped fresh dill
- 2 tsp. grated lemon zest
- 1 clove garlic, minced
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
Preheat oven to 400°F. Line baking sheet with foil. Cut fillet in half. Toss in breadcrumbs with onion, dill, lemon zest, garlic, and 1/8 cup olive oil. Season with salt and pepper to taste. On the flesh side of a fillet, press a quarter of the stuffing. Top with other fillet, flesh side in. Tie together. Gently brush with olive oil. Place fish on baking sheet and roast in pre-heated oven until the skin begins to brown and the flesh flakes easily with a fork (about 20 minutes). Serve with dill-hollandaise sauce.
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