It’s back – our delish cheat’s Hollandaise sauce! This time, it’s poured over hot smoked trout fillets served alongside buttery baby potatoes and a crunchy apple & radish salad. Finished off with a fresh squeeze of lemon juice, a culinary masterpiece!
Hot Smoked Trout & Cheat’s Hollandaise
Hot Smoked Trout & Cheat’s Hollandaise
with buttery baby potatoes & a sweet apple salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Apple
- Apples
- Baby Potatoes
- Creme Fraiche
- Fish
- Fresh Dill
- Hot Smoked Trout Fillet
- Hot Smoked Trout Fillets
- Lemon
- Mustard Vinegar
- NOMU Provençal Rub
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillet on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 30ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 15g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the Apple wedges, and the sliced Radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillet. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy Apple and Radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!
BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the Apple wedges, and the sliced Radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy Apple and Radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!
BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 80ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 45g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the Apple wedges, and the sliced Radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy Apple and Radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!
BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 100ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 60g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the Apple wedges, and the sliced Radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy Apple and Radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Hot Smoked Trout & Cheat’s Hollandaise?
The preparation time for Hot Smoked Trout & Cheat’s Hollandaise with buttery baby potatoes & a sweet apple salad is between 15 and 30 minutes.
What is the total time required to make Hot Smoked Trout & Cheat’s Hollandaise with buttery baby potatoes & a sweet apple salad?
The total time required to make Hot Smoked Trout & Cheat’s Hollandaise with buttery baby potatoes & a sweet apple salad is between 35 and 55 minutes.
How many servings does Hot Smoked Trout & Cheat’s Hollandaise provide?
4 servings
What are the main ingredients in Hot Smoked Trout & Cheat’s Hollandaise?
Apple, Apples, Baby Potatoes, Creme Fraiche, Fish, Fresh Dill, Hot Smoked Trout Fillet, Hot Smoked Trout Fillets, Lemon, Mustard Vinegar, NOMU Provençal Rub, Radish, Salad Leaves
What is the nutritional information of Hot Smoked Trout & Cheat’s Hollandaise?
Calories: 564, Carbs: 49 grams, Fat: grams, Protein: 33.6 grams, Sugar: 13.6 grams, Salt: 766 grams
How do I prepare Hot Smoked Trout & Cheat’s Hollandaise?
SWEET SALAD: In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined. BUTTERY BABY POTATOES: Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving. ABOUT THE TROUT: Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing. THE CHEAT’S HOLLANDAISE: Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste. LET’S EAT!: Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!
What should be prepared from my kitchen to make Hot Smoked Trout & Cheat’s Hollandaise?
Apple, Apples, Baby Potatoes, Creme Fraiche, Fish, Fresh Dill, Hot Smoked Trout Fillet, Hot Smoked Trout Fillets, Lemon, Mustard Vinegar, NOMU Provençal Rub, Radish, Salad Leaves
How many calories does Hot Smoked Trout & Cheat’s Hollandaise have?
564 calories
How much fat content does Hot Smoked Trout & Cheat’s Hollandaise have?
grams
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