Tasmanian Ocean Trout with Sautéed Mushrooms and Hollandaise Sauce

Silky hollandaise is a luxurious sauce for this simple fish.

4 SERVINGS

Ingredients

HOLLANDAISE

• 6 large egg yolks
• 4 tablespoons (about) water, divided
• 2 tablespoons fresh lemon juice
• 1 cup (2 sticks) chilled unsalted butter, diced
• Coarse kosher salt
• Freshly ground black pepper

OCEAN TROUT AND MUSHROOMS

• 3 tablespoons butter, divided
• 8 2-ounce skinless Tasmanian ocean trout or salmon fillets (each about 2 1/2x1 1/2x3/4-inches)
• 8 oz hon shimeji mushrooms or oyster mushroom clusters, cut with stems into 3/4-inch lengthwise sections

Preparation

hollandaise

• Whisk egg yolks, 2 tablespoons water, and lemon juice in metal bowl. Add butter. Place bowl over saucepan of barely simmering water; whisk constantly until smooth and instant-read thermometer inserted into mixture registers 160°F, about 15 minutes. Season to taste with salt and pepper. Remove hollandaise from over water; drape towel over bowl. Set aside while preparing fish. Cover saucepan with simmering water and keep over low heat.

ocean trout and mushrooms

• Preheat oven to 300°F. Coat small rimmed baking sheet with 1 tablespoon butter. Sprinkle fish on both sides with coarse salt and pepper. Arrange fish on prepared baking sheet. Roast fish until just barely opaque in center, 10 to 12 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in medium nonstick skillet over medium-high heat. Add mushrooms; sprinkle with coarse salt and pepper and sauté until brown and tender, about 5 minutes.
• Whisk 1 tablespoon of simmering water from saucepan into hollandaise. Place bowl with hollandaise over same saucepan with barely simmering water and whisk just until warm and smooth, adding more hot water by teaspoonfuls if sauce is very thick.
• Divide sauce among 4 plates. Stack 2 fish fillets atop sauce on each. Top with mushrooms and serve.