Roasted Asparagus and Trout Hollandaise
Author: Heather Holland
Serves: 3-4
- 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
- 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
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/06/roasted-asparagus-and-trout-hollandaise.html
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