Roasted Asparagus and Trout Hollandaise
My husband just returned from one of his annual fishing trips yielding an abundance of this beautiful trout. Here in the south, fish is generally found battered and fried, and in my opinion, ruined. When I am blessed with fresh wild-caught seafood, I do not want to mask that beautiful flavor with anything. Just a…
My husband just returned from one of his annual fishing trips yielding an abundance of this beautiful trout. Here in the south, fish is generally found battered and fried, and in my opinion, ruined. When I am blessed with fresh wild-caught seafood, I do not want to mask that beautiful flavor with anything. Just a few simple seasonings and a bright and zesty sauce are the perfect treatment for this catch of the day!
Roasted Asparagus and Trout Hollandaise
Prep time
Cook time
Total time
Author: Heather Holland
Serves: 3-4
Ingredients
- 2 lbs trout fillets
- 1 lb asparagus
- 1 TB olive oil
- sea salt
- black pepper
- paprika
- crushed red pepper
- 2 sticks unsalted butter, melted
- 3 egg yolks
- juice of ½ lemon
- ¼ tsp salt
- cayenne pepper
Instructions
- Preheat oven to 350
- Line a baking sheet with foil and arrange asparagus in a single layer
- Drizzle with olive oil and season lightly with sea salt and black pepper
- Place a baking rack over the asparagus and arrange trout in a single layer
- Season lightly with paprika, sea salt, and black pepper
- Add a sprinkle of crushed red pepper, if desired
- Place in the oven and cook 20 minutes
- Meanwhile- Add egg yolks to blender and blend on low until combined
- While blending, slowly pour in melted butter in a steady stream
- Squeeze in lemon, add salt, and a sprinkle of cayenne pepper
- Serve over trout and asparagus
