Pan-fried trout with black rice and quick hollandaise sauce

June 24, 2009 (Last Updated: February 11, 2019)

Black Thai rice is available at most Asian supermarkets. It cooks in minutes and the striking colour makes for a glamorous alternative to regular rice.

TO DRINK: De Grendel Sauvignon Blanc 2008 is minerally and long, with granadilla and figs on the nose. It’s a serious but drinkable wine.

Print Recipe

Pan-fried trout with black rice and quick hollandaise sauce

Ingredients

  • 400g Thai black rice
  • 1 litre (4 cups) water
  • 250g fine beans
  • 1 red onion, finely sliced
  • 4 baby fennel bulbs, finely sliced
  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) avocado oil
  • 4 trout fillets
  • HOLLANDAISE SAUCE
  • 500g salted butter
  • 1 large egg
  • 15ml (1 tbsp) fresh lemon juice

Instructions

1

Bring the rice and water to the boil in a saucepan. Reduce to a simmer, cover and cook for 15 – 20 minutes. Drain and keep warm.

2

Bring another saucepan of water to the boil, add the beans and cook until al dente. Drain and toss the beans with the onion and fennel.

3

Melt the butter and oil in a large saucepan and fry the fillets for 2 – 3 minutes per side, depending on the thickness of the fillets. Keep warm.

4

For the hollandaise sauce, melt the butter in the microwave until it is piping hot (it should be bubbling and almost separated). Blend the egg and lemon juice in a food processor, before slowly adding the butter in a steady stream until the sauce begins to thicken. Add the remaining butter.

5

Divide the rice between 4 plates. Scatter with the vegetables, top with the trout and serve with the hollandaise sauce.

 

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June 24, 2009 (Last Updated: February 11, 2019) By
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