Our good friend Kevin went fishing yesterday and caught several trout so he gave us one. Asparagus was on sale so Hollandaise and rice were called for. I cooked the rice with salt, olive oil and lemon juice. The asparagus was steamed.
The trout was cleaned, scaled and the fins cut off. I salted it all over, it needed more. A bit of black pepper in the cavity and sprigs of rosemary, chives and bay leaves. I whisked up some olive oil and lemon juice and coated the fish with that then wrapped it up in double foil and put it on the BBQ for 45 minutes. I had set it off the heat so it wouldn't scorch on the bottom. Unfortunately the fish was barely cooked because there wasn't enough heat circulating around the foil. With the BBQ burners on low the food needs to be over the burners to cook properly. I put the fish in the centre, between the end burners and it just didn't get enough heat under it. It was just cooked, it could have stood another 5 or 10 minutes. The temperature in the BBQ was at least 400F so it was hot enough
One Minute Hollandaise
Separate an egg yolk. 1/4 cup butter melted but not hot. Slowly whisk the butter into the yolk. When it's all taken up add some lemon juice and a few drops of water. Put on medium heat and add lemon juice till it tastes lemony. Add a pinch of salt. Thin with a little water and lemon juice. Small amounts of liquid can make a big difference so be careful not to turn it to soup.
It was all lemony and delicious. I've got to learn to fish.