I submitted another seafood recipe to compete for a chance to attend 2014 World Food Championship! I just love to cook, ain’t I?
This dish is inspired by a sea bass dish made by Marco Pierre White. I think he is one of the charismatic chefs in the world because every dish he has done are pieces of art.
I used rainbow trout in this dish not only because I like how the fish tastes, but also rainbow trout is a nutritious source of protein, Omega-3 fatty acids, vitamin D and calcium.
I also made the hollandaise sauce myself, therefore I know this is a very healthy seafood dish. Here is the recipe:
3/4 pound rainbow trout fillet, cut into four portions
2 egg yolks
1/2 cup unsalted butter
1/4 green zucchini, cut into cubes
1/4 red bell pepper, cut into cubes
1/4 orange bell pepper, cut into cubes
1 tablespoon lemon juice
1/2 cup warm water
2 tablespoons vegetable oil
3 pinches salt
3 pinches black pepper
1) Heat pan over medium-high heat. Melt butter in pan. Set aside.
2) Preheat oven to 350F. Season trout with 2 pinches of salt and black pepper each. Heat pan over high heat with one tablespoon of vegetable oil. Pan-fried trout skin-side down to cook skin until crispy. It could take at least five minutes for the skins to become crispy. When skins are crispy, place trout skin-side up on a baking pan that is covered with parchment paper. Bake trout in the oven for about 5 minutes or until trout is cooked.
3) Vigorously whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened. Place the bowl over a pot containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly and slowly add melted butter until the sauce is thickened. Add warm water to avoid hollandaise sauce from getting too thick. Set aside in a warm spot.
4) Heat pan over medium-high heat with rest of vegetable oil. Cook vegetable until slightly soft. Season with rest of salt and pepper. Set aside.
5) Place two pieces of trout in the centre of plate. Pour hollandaise sauce around the trouts. Place vegetable on hollandaise sauce. Serve when ready.
At first I thought the lemon in the hollandaise would overpower the flavour from the trout, but it didn’t. I am also glad that my parents love this. That means this dish is an SUCCESS!
I also hope I can win the 2014 World Food Championship seafood challenge, so FINGERS CROSSED!