Ocean Trout Recipe

Prepare the Fingerling Potatoes

Wash and scrub the fingerling potatoes. Boil them in salted water for about 15 minutes until tender. Drain and set aside.

Blanch the Asparagus

Trim the ends of the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Cook the Ocean Trout

Season the ocean trout fillets with salt and pepper. Heat a non-stick skillet over medium heat and add a little oil. Cook the trout skin-side down for about 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

Make the Brown Butter Hollandaise

In a saucepan, melt the butter over medium heat until it starts to brown and has a nutty aroma. Remove from heat. In a bowl, whisk together the egg yolks, lemon juice, and salt. Slowly drizzle in the brown butter while whisking continuously until smooth and creamy.

Plate the Dish

On each plate, arrange the fingerling potatoes and asparagus. Top with the cooked ocean trout and drizzle generously with the brown butter hollandaise. Season with black pepper to taste.