Poached Trout with Black Thai Rice & Speedy Hollandaise

This dish was on the menu at Café Roux when we first opened five years ago. We served it with Norwegian Salmon (when salmon was still affordable…). Now I do it at home – using Franschhoek Trout. I like to use Rainbow trout as it makes for better eating than Brown trout, which is best for game fishing. I’m sharing this recipe with you, in celebration of Café Roux turning five this month. Whoop whoop!!

Black Thai rice is a staple in my kitchen, ever since Cape cooking doyenne Judy Badenhorst introduced it to me a few years ago. You can buy it at any Asian store (I like Mainland China in Claremont and Taste of Asia in Gabriel Road) and cook it just as you would any regular rice. And don’t let the Hollandaise put you off. It’s my speedy hollandaise in a blender – fail-safe!

Trout
trout fillets
10 peppercorns
half an onion, sliced
lemon zest
fresh thyme
bay leaf

Hollandaise
1 egg
1T lemon juice
500g butter, melted in the microwave until bubbling hot

To poach the fish: place all the ingredients in a deep pan (one that has a lid) and bring to the boil, reduce to simmer and add the trout fillets (as many as you need). Cover and simmer until the fish is cooked but still pink inside, about 5 minutes depending on thickness of the fillets.

For the hollandaise: Add the egg and lemon juice and blend. Leaving the blender on, slowly pour the piping hot butter into the egg and lemon in a very slow and steady stream. (It is essential that the butter is HOT!). It will thicken up nicely. If it’s too thick, thin with a little warm water. Season to taste and add more lemon juice if desired.

For the rice: Add double the amount of cold water to rice. (eg 1 cup of rice to 2 cups cold water). Bring to the boil, uncovered. Reduce heat to simmer, cover the pot, and leave to bubble away until all the water is absorbed – that’s when your rice is cooked. Season.

Serve with steamed vegetables of your choice. I like to add a couple of roasted rosa or cherry tomatoes for colour.