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Home : Recipes : Oven-Roasted Ice Sea Trout with Dijon Hollandaise

Oven-Roasted Ice Sea Trout with Dijon Hollandaise

The sauce is often the finishing touch, and in this recipe, you get not just one but two delicious sauces. Oven-roasted ice sea trout prepared this way is a festive meal. All our recipes are sourced fromgodfisk.no

Photo: Godfisk

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Hollandaise

Balsamic Syrup

snow peas

Method

  • Preheat the oven to 180 °C.
  • Remove bones from the fillet, rinse in cold water, and pat dry with paper towels.
  • Sprinkle salt and pepper on the meat side and place the fish on a baking sheet greased with oil, skin side down.
  • Bake in the oven for about 5 minutes.

Hollandaise

  • Melt butter and keep it at a medium temperature. If it gets too hot, the sauce may separate.
  • Whisk egg yolk, lemon juice, and Dijon mustard over a double boiler until frothy.
  • Gradually add the melted butter while whisking vigorously.
  • If the sauce becomes a bit thick, thin it out with a few drops of cold water.
  • Season with salt and pepper to taste.

Balsamic Syrup

  • Combine balsamic vinegar, red wine, and sugar in a saucepan and bring to a boil.
  • Reduce the liquid over low heat until about two-thirds remains.

snow peas

  • Bring water with salt to a boil, and cook sugar snap peas for 1 minute.
  • Toast sesame seeds in a dry skillet over a few minutes, then set aside.
  • Sauté sugar snap peas in olive oil for a couple of minutes and season with salt and pepper.
  • Stir in the toasted sesame seeds just before serving.
  • Serve oven-roasted ice sea trout with Dijon hollandaise, balsamic syrup, and sugar snap peas.

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