eCook Meal
Trout & Cheats Hollandaise Sauce
with avocado & sesame seeds
A beautiful fillet of trout smothered in a creamy cheat’s Hollandaise sauce made from Dijon mustard and crème fraĂ®che with a sneaky surprise umami kick – miso paste! Served with an avocado & corn salad, and roasted sesame butternut. All the skill with none of the fuss!
Serving guide
Choose your portion size.
THIS
Preheat the oven to 200°C. Spread the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DINNER
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the Avocado and set aside the half containing the pip for another meal. Peel off the avocado skin of the remaining half. Roughly dice and place in a salad bowl. Toss with the lime juice.
IS GOING
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo.
TO BE
When the Butternut has 10-15 minutes remaining, return the pan to medium-low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 30ml of warm water. Leave to simmer until slightly reduced, 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 a splash of warm water. Season, cover, and set aside.
ONE
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TO REMEMBER
In a bowl, combine the roasted Butternut and ½ the toasted sesame seeds. Set aside. In the bowl with the diced avo and corn, add the radish matchsticks, the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
CHEF!
Dish up the trout and pour over the miso Hollandaise. Serve alongside the sesame Butternut and the avo salad. Garnish with the remaining sesame seeds.
THIS
Preheat the oven to 200°C. Spread the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DINNER
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the Avocado and remove the pip. Peel off the avocado skin. Roughly dice and place in a salad bowl. Toss with the lime juice.
IS GOING
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo.
TO BE
When the Butternut has 10-15 minutes remaining, return the pan to medium-low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 50ml of warm water. Leave to simmer until slightly reduced, 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 a splash of warm water. Season, cover, and set aside.
ONE
Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TO REMEMBER
In a bowl, combine the roasted Butternut and ½ the toasted sesame seeds. Set aside. In the bowl with the diced avo and corn, add the radish matchsticks, the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
CHEF!
Dish up the trout and pour over the miso Hollandaise. Serve alongside the sesame, Butternut and the avo salad. Garnish with the remaining sesame seeds.
THIS
Preheat the oven to 200°C. Spread the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DINNER
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocados and set aside one of the halves containing the pip for another meal. Peel off the Avocado skin of the remaining halves. Roughly dice and place in a salad bowl. Toss with the lime juice.
IS GOING
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo.
TO BE
When the Butternut has 10-15 minutes remaining, return the pan to medium-low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 80ml of warm water. Leave to simmer until slightly reduced, 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 a splash of warm water. Season, cover, and set aside.
ONE
Pat the trout dry with paper towel. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TO REMEMBER
In a bowl, combine the roasted Butternut and ½ the toasted sesame seeds. Set aside. In the bowl with the diced avo and corn, add the radish matchsticks, the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
CHEF!
Dish up the trout and pour over the miso Hollandaise. Serve alongside the sesame Butternut and the avo salad. Garnish with the remaining sesame seeds.
THIS
Preheat the oven to 200°C. Spread the Butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DINNER
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocados and remove the pips. Peel off the Avocado skin. Roughly dice and place in a salad bowl. Toss with the lime juice.
IS GOING
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo.
TO BE
When the Butternut has 10-15 minutes remaining, return the pan to medium-low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 100ml of warm water. Leave to simmer until slightly reduced, 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 a splash of warm water. Season, cover, and set aside.
ONE
Pat the trout dry with paper towel. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TO REMEMBER
In a bowl, combine the roasted Butternut and ½ the toasted sesame seeds. Set aside. In the bowl with the diced avo and corn, add the radish matchsticks, the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
CHEF!
Dish up the trout and pour over the miso Hollandaise. Serve alongside the sesame Butternut and the avo salad. Garnish with the remaining sesame seeds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R370.40
for 4 servings · R92.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Miso Paste needs 40 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
-
Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Trout & Cheats Hollandaise Sauce?
The preparation time for Trout & Cheats Hollandaise Sauce with avocado & sesame seeds is between 25 and 40 minutes.
What is the total time required to make Trout & Cheats Hollandaise Sauce with avocado & sesame seeds?
The total time required to make Trout & Cheats Hollandaise Sauce with avocado & sesame seeds is between 45 and 60 minutes.
How many servings does Trout & Cheats Hollandaise Sauce provide?
4 servings
What are the main ingredients in Trout & Cheats Hollandaise Sauce?
Avocado, Black Sesame Seeds, Butternut, Corn, Creme Fraiche, Dijon Mustard, Fish, Lime Juice, Miso Paste, Radish, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Trout & Cheats Hollandaise Sauce?
Calories: 770, Carbs: 58 grams, Fat: grams, Protein: 37.9 grams, Sugar: 10.9 grams, Salt: 585 grams
How do I prepare Trout & Cheats Hollandaise Sauce?
ONE: Pat the trout dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked through to your preference. CHEF!: Dish up the trout and pour over the miso Hollandaise. Serve alongside the sesame, butternut and the avo salad. Garnish with the remaining sesame seeds. THIS: Preheat the oven to 200°C. Spread the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). DINNER: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Halve the avocado and remove the pip. Peel off the avocado skin. Roughly dice and place in a salad bowl. Toss with the lime juice. TO BE: When the butternut has 10-15 minutes remaining, return the pan to medium-low heat. Add the crème frâiche, the mustard, the miso paste (to taste), and 50ml of warm water. Leave to simmer until slightly reduced, 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 a splash of warm water. Season, cover, and set aside. IS GOING: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo. TO REMEMBER: In a bowl, combine the roasted butternut and ½ the toasted sesame seeds. Set aside. In the bowl with the diced avo and corn, add the radish matchsticks, the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until combined.
What should be prepared from my kitchen to make Trout & Cheats Hollandaise Sauce?
Avocado, Black Sesame Seeds, Butternut, Corn, Creme Fraiche, Dijon Mustard, Fish, Lime Juice, Miso Paste, Radish, Rainbow Trout Fillets, Salad Leaves
How many calories does Trout & Cheats Hollandaise Sauce have?
770 calories
How much fat content does Trout & Cheats Hollandaise Sauce have?
grams