Ken's favourite trout recipes

Trout Hollandaise

This is one of the easiest and most delicious ways to serve fresh, river-run rainbow trout.


I rainbow trout 2-4lb
Chopped onion, tomato, celery, carrot and a hint of garlic
Sliced lemon
Finely chopped fresh herbs: dill, thyme, tarragon, fennel and parsley are all good.
Salt and fresh ground black pepper.

Method: Stuff the cavity of the fish with the chopped vegetables, plus a couple of lemon slices and half the herbs. Slather the remained on either side with the butter. Wrap in foil and bake in a medium over about 170-180 degrees for 30-35 minutes, till just cooked through or very slightly pink in the centre, as you prefer.

Hollandaise Sauce:

Yolk of 1 egg (discard the white), juice of 1 lemon, 125g of melted butter, tbsp warm water, 1 tsp smooth Dijon mustard, salt, white pepper.

Method: Put egg yolk, mustard, half the lemon juice, 1 tablespoon of warm water, salt and pepper in a china bowl and mix with a whisk or fork till smooth. Transfer the bowl to the top of a saucepan containing some water that is just at or below boiling temperature to heat gently. Begin to dribble in the butter while whisking firmly till the mixture froths up. Keep feeling the temperature of the bowl and mix – NEVER let the bowl get hot or you will end up with scrambled eggs. It should be warm but nowhere near boiling. Beat and add butter till the mixture achieves a thick, creamy consistency. This is the finished sauce. Add small amounts of extra salt, lemon or pepper if required.

Note: if you add 1-2 crushed cloves of garlic, this turns it into Sauce Aioli. However garlic can overpower small rainbow trout, which have a delicate flavour.

Serving: Open the foil wrapped trout, carefully lift the cooked skin away with a fork, and then gently lift the meat in chunks from the fine bones, also with a fork. Pile on plates and drizzle with Hollandaise sauce. Serve with mashed or boiled new potatoes (also great with the sauce), lightly steamed asparagus and small carrots boiled with honey and salt.

Wine: A crisp NZ sauvignon blanc or pinot gris is perfect.