What are the main ingredients in Trout & Cheat’s Miso Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Trout & Cheat’s Miso Hollandaise?

Calories: 1033, Carbs: 100 grams, Fat: grams, Protein: 25.9 grams, Sugar: 13.2 grams, Salt: 1038 grams

How do I prepare Trout & Cheat’s Miso Hollandaise?

TO BE: When the butternut has 10-15 minutes remaining, return the pan to a 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 to keep warm, and set aside. 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. 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. ONE: Pat the trout dry with paper towel. Place a pan over a 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. IS GOING: Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the avo. 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. 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).

What should be prepared from my kitchen to make Trout & Cheat’s Miso Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Trout & Cheat’s Miso Hollandaise

A beautiful fillet of trout smothered in a creamy cheat’s Hollandaise sauce made from Dijon mustard & crème fraîche 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!

Trout & Cheat’s Miso Hollandaise

with avocado & sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Sesame Seeds
Butternut
Corn
Creme Fraiche
Dijon Mustard
Fish
Lime Juice
Miso Paste
Radish
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Trout & Cheat’s Miso Hollandaise

Serves 1

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 a high heat with a drizzle of oil. When hot, add the corn and fry 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 a 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 to keep warm, and set aside.
ONE
Pat the trout dry with paper towel. Place a pan over a 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.

Butternut - 250g
Black Sesame Seeds - 5ml
Avocado - 1
Lime Juice - 10ml
Corn - 50g
Crème Fraîche - 25ml
Dijon Mustard - 5ml
Miso Paste - 10ml
Rainbow Trout Fillet - 1
Radish - 20g
Salad Leaves - 20g

Download the Recipe

Serves 2

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 a high heat with a drizzle of oil. When hot, add the corn and fry 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 a 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 to keep warm, and set aside.
ONE
Pat the trout dry with paper towel. Place a pan over a 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.

Butternut - 500g
Black Sesame Seeds - 10ml
Avocado - 1
Lime Juice - 20ml
Corn - 100g
Crème Fraîche - 50ml
Dijon Mustard - 10ml
Miso Paste - 20ml
Rainbow Trout Fillets - 2
Radish - 40g
Salad Leaves - 40g

Download the Recipe

Serves 3

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 a high heat with a drizzle of oil. When hot, add the corn and fry 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 a 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 to keep warm, and set aside.
ONE
Pat the trout dry with paper towel. Place a large pan over a 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.

Butternut - 750g
Black Sesame Seeds - 15ml
Avocados - 2
Lime Juice - 30ml
Corn - 150g
Crème Fraîche - 75ml
Dijon Mustard - 15ml
Miso Paste - 30ml
Rainbow Trout Fillets - 3
Radish - 60g
Salad Leaves - 60g

Download the Recipe

Serves 4

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 a high heat with a drizzle of oil. When hot, add the corn and fry 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 a 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 to keep warm, and set aside.
ONE
Pat the trout dry with paper towel. Place a large pan over a 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.